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Cook the Book: Bottega's Limoncello

Photograph by Foodista on Flickr

Mixing up elaborate cocktails at home might scare off the average cocktail-maker. The truth is that you don't need a fully stocked bar, gleaming silver shakers, or even exceptional bartending skills to make great drinks. The wonderful infused spirits served at fancy cocktail bars are surprisingly easy to make at home.

Limoncello is a southern Italian lemon liqueur that is made primarily in Sicily and Sardinia and traditionally served at the end of the meal as a digestivo. Limoncello works equally well before the meal as an apertivo, which is how we're presenting it this week as part of the menu for a full Italian meal. It's light, refreshing, and perfect for the spring and summer. This recipe for limoncello from Frank Stitt's Bottega Favortia is wonderful served chilled on its own, mixed with some Italian lemon or orange soda or prosecco. The recipe is simple; the only real work here is zesting the lemons and oranges.

Win 'Bottega Favorita'

As always with our Cook the Book feature, we have five (5) copies of Bottega Favorita to give away this week.

Printed from http://www.seriouseats.com/recipes/2009/05/bottegas-limoncello-digestivo-aperitivo-recipe.html

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