Limoncello
Right now in my cabinet I am currently making some of the best damned homemade limoncello that any of you will ever get to taste. Of course, it's going to take about three months (at least) before anyone's going to be able to taste it, but hey, no biggie. I'm patitent and anything good is worth its time (simmered stock as opposed to boiled stock, a low temp cooked barbecue as opposed to a fiery, chargrilled one).And why is my limoncello better than your homemade limoncello?
I do have my secrets. Sure, I'm using organic lemons ... why wouldn't I? The lack of pesticides is a no brainer when I'm using the skin to infuse the booze. No, I'm not using Meyer lemons ... although nice and mellow, they don't have the lemony bite that I like that makes limoncello such a lovely sweet and sour affair.
It's not the booze. Trust me. I went out and made sure to pick the cheapest booze I could possibly find ... quality is not what I was looking for. If I could have gotten my hand on simple pure alcohol, I would have used it (and trust me, I looked ... they don't sell it in Washington state ... I even considered my knowledge of basic chem lab and eventually dismissed the idea of making my own still to distill vodka into pure alcohol ... just would take too much time and money and there are better ways to do things, as I discovered).
And water hasn't even entered the equation yet ... and then, it will be simple, plain filtered water ... and, well, when I make the simple syrup, sugar is sugar.
As in any real display of cooking, it's not in the ingredients. Anyone can do something nice with the best ingredients ... it's all in the technique. And I have a few tricks up my sleeve that are going to make this limoncello magical, without any bitterness and a smooth, clean, crisp finish that any boozehound will absolutely love.
I think I'll end up bottling half of it and giving it away as Christmas gifts (if you get one, it'll be better in a nice warm spring evening ... trust me, aging will work even more magic).
Oh, and yes, in case you're wondering, in the spirit of the subject matter, I am drunk posting ... after all, it's Friday. Well, for me at least.
6 Comments:
hmm, but will it be better than Marcelo's?
Yes. I've talked to Marcelo about his recipe and let's just say I've got a few extra steps ;)
Will it be ready by CJ??
Unfortunately, no, it will not be ready by CJ, although it will be ready for bottling by then ... I can give you some to take home :)
So, what's the secret?
If I told you, it wouldn't be a secret, now would it?
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