We here at BAS Headquarters are always thinking of new awesome things to bring to you, our dear (and depraved) readers. So with this in mind we’ve teamed up with the fine folks over at Drink Me Magazine to bring you a new drink recipe every week. That way you can make yourself a little special sumptin-sumptin to aid you in your weekend wickedness. This week’s recipe, brought to you by the very esteemed Patrick Poelvoorde, is the Tin Lizzy. Take it away Patrick!
Howdy all, today we are going to start by preparing a great and versatile product: Lemoncello, an Italian liqueur made by infusing a neutral spirit with lemon peel, sugar and water. Hailing from the area surrounding the Gulf of Naples, this digestivo has been gracing tables in Europe for years. Traditionally made with Sorrento lemons, our Lemoncello will be made with local Eureka lemons as Sorrentos are not available commercially in the U.S. The process does take some time so make sure you plan ahead. We will be mixing it with another Italian favorite, Aperol. A low-alcohol aperitif with a bittersweet flavor, it received a double gold medal at our own San Francisco Spirits Competition in 2010. So without any further adieu, let’s start infusing.
750 ml Russian Standard Vodka $18
750 ml Aperol Aperitivo Liqueur $21
750 ml Nino Franco Prosecco $15
10 lemons $4
2 cups sugar $1
1 cup lemon juice $2
To begin, let’s get the lemon peels soaking in the vodka by peeling all the lemons with a vegetable peeler, taking care to leave as much pith as possible. The pith is the white part under the skin and will make our Lemoncello bitter. After all the lemons have been peeled, place them into a clean half-gallon container with the vodka and place it in a cool, dark place for at least 2 weeks. Every other day or so give the container a little shake. Once the peels have given up much of their color and flavor, combine 2 cups of sugar and 3 cups of water in a pot and bring to boil until all the sugar has dissolved. Chill the sugar water and add it to the vodka and store for one more week. After 3 weeks, it is time to remove the lemon peel and you’re done. If you store it in the refrigerator you can enjoy a delicious glass whenever you desire.
Step 1: Measure 2 oz Lemoncello, 1 oz Aperol and .5 oz of lemon juice and pour into a cocktail shaker with ice.
Step 2: Put the lid on the shaker and shake for 15 seconds.
Step 3: Pour into a white wine glass and float 1 oz of Nino Franco prosecco.
Step 4: Garnish with a long twist of lemon and prepare to taste European.