Saturday, February 23, 2008

Drink Recipes

The area of Naples and the Amalfi coast in Italy is known for its lemon trees and the liquor Limoncello and Limoncello Cream. My husband's cousin from Naples gave me her family recipe for the Limoncello Cream when we visited family in Naples in May 1998. This is a delicious frozen liquor drink, which is wonderful to sip on a hot summer's day, or any day. I also have a recipe for the "regular" Limoncello. You can purchase this liquor throughout Naples and the Amalfi coast. The glass bottles are beautifully decorated. Enjoy!

Limoncello Cream

Zest of 8 Lemons
1 liter of 100 proof Vodka
3-1/2 cups of sugar
2 liters milk
large container

Wash and dry lemons. Zest the lemons, making sure to remove the pith. Add the zest to a large container and add the vodka. Store the bottle at room temperature for 1 week.

In a large pot, combine the sugar and milk. Bring it almost to a boil, making sure the sugar has dissolved.

Let this mixture cool completely.

As you add the vodka mixture, use a strainer to catch the zest. Pour the completed mixture into bottles.

Store in freezer.

Monica's Limoncello Cream Liquor
Monica J. Pileggi, July 2001

After collecting several recipes and making them (including the above recipe), here's my version. It's delicious!

1 Liter alcohol
7 Lemons, washed and dried
3 Cups sugar
1 quart plus 20 oz. half & half cream

Zest the lemons and place in a large container with the alcohol. Let sit for 2 weeks.

In a large pot, add the sugar and cream. Heat until the sugar has dissolved, about 5 minutes. Let this mixture cool completely. Add the lemon/alcohol mixture into the pot using a strainer to catch the zest. Pour mixture into 2 bottles.

Store in freezer.

Monica J. Pileggi

Note: I made this last night (7/15/04) and decided to revise my recipe as follows:

15 lemons, large, thick-skinned
1.5 liter bottle of grain alcohol
5 cups of sugar
4-3/4 cups of water
1 empty 1.5 liter bottle

Wash the lemons to remove any residue. Dry the lemons, the remove the zest (I use a potato peeler). Make sure you remove any pith. Divide the alcohol and zest into the two bottles. Cover and store at room temperature in a cabinet. Let sit for about 2 weeks.

After 2 weeks, combine the sugar and water in a large pot. Bring to a boil and cook until it thickens, about 5-8 minutes. Let the sugar syrup cool before adding the lemon vodka (use a strainer to discard the zest while pouring into the pot). Stir to combine, then pour the limoncello mixtue into the two bottles. Cover and return to the cabinet for another 2 weeks. (However, you really don't have to wait another 2 weeks if you originally stored longer than the 2 weeks).

When ready to drink, store in the freezer. It's best served ice-cold.

Mai Tai

1 oz. Dark rum
1 oz. Light rum
1 oz. Orange Curacao
1/2 oz. Orgeat Syrup (Almond flavored)
2 oz. pineapple juice
1 oz. Sour mix
1 float of white rum

One of the bartenders at the Hale Koa Hotel in Waikiki gave me this recipe.

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