What would surprise people about making limoncello?
That it’s never an exact science. You can read recipes all day long but when it comes down to it nothing is cut and dry with the cello since the fruit and temperatures are always different. So you have to monitor it close and trust your experience. What are some of the most popular flavors that you’ve done? Key lime with vanilla bean, strawberry-lime, lemon-peach, orange-mango, blueberry-lemon and raspberry-lemon. How often do you make them? I try and make two new cellos a month. Our house one is a Meyer lemon with a touch of lime and we always have orange and lime limoncellos on hand too. Describe the process of making it. There are two ways to make it: There’s the American way where they use vodka and then there’s the old Italian way which uses pure spirit or grain alcohol. I definitely keep the traditional way alive. If when you’re drinking limoncello and you don’t have the jolt right toward the middle it’s not real limoncello. To make it, you first have to peel the skins of the cit
