make limoncello

Yeah, so, here’s the thing: I don’t even think I drank any. The night before, I had, shall we say, a titch too much to drink. So come party time, I had about three drinks, and nursed them all night. As responsible people would have done anyway, but meh. Anyway, none of those drinks contained everclear.

However, the color was very pretty, although people said the smell was reminiscent of 409. My friend made two limoncello martinis and got hammered, and in watching her, I’d say it was worth it. But you’d have to ask her to be sure.

This recipe is currently fermenting in my closet. I made it on Tuesday, and next Saturday we’ll see how it is.

I’ve bought my lemons, and, after a trip to Illinois, a bottle of everclear. (Damn you, Minnesota, and your liver-friendly laws.) The recipe I plan on using only takes ten days to ferment, so now it’s just a waiting game for a couple of weeks. I’m pretty excited. I had a cocktail the other night that had green tea vodka, pomegranate liqueur, and limoncello in it, so my big quest now is to figure out exactly how it’s made so I can replicate it.