Usually this liquor is done by insisting of lemon zest on vodka or moonshine. The drink is soaked with the aroma of nested ingredients, as a result, it turns out quite strong, but very fragrant and delicious tincture.

In this article we will tell you several recipes for cooking this wonderful drink. One decanter of this will be the main decoration of any rich table, even New Year's Eve. But be careful! Lemoncello is a very dangerous drink. With all its light pitility, it is able to dump from the feet of even an experienced moonshinger.

Classic recipe lemoncell from moonshine

We will need the following ingredients:

• Lemon
• Strong moonshine
• Sugar

Procedure of cooking

1. Remove the zest. We rinse our lemons thoroughly. Our task is to carefully remove the zest from it. Make it can be done different waysBut we recommend using a conventional grater with a shallow notch.

When removing the zest, it is very important not to hook a white film under the leather - it can spoil the taste of the entire drink.

2. We make infusion. For the preparation of high-quality liquor is needed infusion, it will become the basis for drink. To do this, we take 1 liter of a strong moonshine (up to 90%), we fall asleep our zest and close the can with a lid. We remove it for 5-7 days. Do not forget to beat the infusion at least once a day.

   So that the fortress during infusion does not disappear, the throat cans can be pre-lay with a plastic film, and close from above with a lid.

3. Filter. After insisting the resulting liquid filter from the zest. For these purposes, a bureau and filter paper can be used.
4. Dilute. We bring the drink to drinking fortress (30-32%) by spring or pure bottled water. To understand how much water needs to be addressed in the infusion, use our mulfone dilution calculator with water.
5. Insist. We add sugar at the rate of half of the added water. That is, if you added 800 ml of water to the moonshine, then the sugar will need about 400 sachara for about 400 g. I carefully mix the drink, it is closed with a lid and remove a few days for the final insisting and formation of taste.

Recipe Lemoncello (video)

Home Lemoncello on Italian Recipe

This recipe with us shared a follower living in Italy. According to him, the real lemoncello is made from the green lemon variety of retreys - this is a special kind of citrus, which are distinguished by bright green And the same bright and strong citrus aroma.

The best liqueur is obtained from a variety of green lemons ripening in the fall. It is important to understand that they remain green even after full ripening.

Ingredients

• Water - 700 ml
• Lemons - 600 g
• Moonshine (95%) - 500 ml
• Sugar - 250 g

Procedure of cooking

1. Rinse lemons and wipe dry.
2. Cut the zest from lemon in any convenient way. We try not to touch the white film, it will only hurt a drink. If necessary, cover the zest to small pieces.
3. In a sealed vessel, fuel the moonshine and pour the zeper. We remove in a dark place for 3 weeks to appease.
4. After the moonshine was blown, prepare syrup: for this we mix the sugar and water and boil until the sugar is completely dissolved.
5. We are waiting for the cooling of the syrup and pour it into a container with an infusion from the moonshine and the zest. We close and remove for another 15 days in a dark place.
6. After 15 days, we get a ready-made drink, filter it and dilute to drinking fortress at 35-40%. Lemoncell is ready.

It is unlikely that you have a couple of kg of Sicilian lemons at hand. But, according to the subscriber, even from ordinary lemons prepared for this recipe, the liquor is obtained very surprisingly fragrant and with full bright taste.

One of the most popular drinks in Italy itself, Limoncello is still weakly known in Russia; It is even sold far away in every store, and it is worth ... Excessively expensive, let's say. Meanwhile, the drink is quite pleasant, simple, but at the same time a kind. Limoncello undoubtedly has its own special charm, and as a result, a lot of fans in all over the world.

How is Limoncello?

Very simple. The leather of lemons insist for several days on alcohol, sugar and water are added, filtered, emulsified and distinguished the resulting drink on the bottle. It is the zest, and not a juice or flesh, gives such a rich pesticide taste and the corresponding fragrance, and the quality and taste of the liqueur itself depends on the quality of the zest. And the use of maceration technology (insteading) instead of distillation (distillation) allows you to save maximum amount Vitamins and useful substances. In addition, many essential oils are extracted in the process of insteading. The result is a bright and rich fragrance.

Some manufacturers can add dyes to Limoncello. Well, in the parodies on Limoncello may contain even flavors. I think it is obvious that the best liqueur is the one in which only natural supplements are contained.

Limoncello di sorrento.

Probably, the most famous type of Limoncello is Limoncello Di Sorrento - the liqueur produced in the campaign, close to Vesuvia Volcano, in Sorrento. It is very large for the manufacture of such a liquor (I would say - gigantic) lemons grown on local volcanic soils, characterized by exceptional fertility. The most famous brand Limoncello Di Sorrento - Villa Massa.

Of course, Lemoncello make not only near Vesuvius and not only in the campaign. This drink is also produced in Sicily, and in Sardinia, on Island and Capri islands, as well as in other areas in the south of Italy. But also call these liqueurs no longer Limoncello Di Sorrento, but, for example, Limoncello di Sicilia, Limoncello di Capri. However, for their production it is often used by the same variety of lemons-giants, which is in English called Sorrento Lemon. The fact is that the zest of these lemons is characterized by a very high content of essential oils.

How long have you been preparing to cook Limoncello?

Accurate answer to this question, alas, no one can give. There are evidence that this liqueur was done at the beginning of the 20th century; Sometimes the year of his birth is called 1900 in addition, there are various stories and legends; According to some of them, Lemoncello is made almost from the time when people began to cultivate lemons. There are legends that Lemoncello invented the monks that this drink was at first used by fishermen and other villagers in order to be treated from a cold ...

Brands

There is a whole range of Limoncello manufacturers, but products only some of them exported beyond Italy. Among the most famous brands can be noted Villa Massa.(very good Limoncello di sorrento, albeit not the cheapest; it is stated that it is produced by the recipe as much as 1890), Liquore di Limoni - Limonce (high-quality zest insist for several weeks), Pallini. (the usual budget average Limoncello, which is widely available on sale in Italy and abroad), Bertagnolli. (Old company from Trentino, producing very good Limoncello). And this is only a small part.

Alcohol content

Depends on the specific manufacturer / brand; hesitated in the area of \u200b\u200b26-32% about.

Personal impressions

Limoncello color is usually yellow, with a light golden-greenish tide. The aroma is characterized by the brightness and presence of obvious lemon notes. In taste again, lemon is felt; The taste is bright, saturated, sweet, but at the same time it contains lungs of tidy-bitter and loose notes. The aftertaste can be both short and expressive; It can be felt like a light mustard, and again - lemon notes.

Since Limoncello is accepted very, very cold, it is impossible to say that this drink warms well; At the same time, due to the high content of alcohol in it, it is impossible to say that it refreshes. But the role of dessert / digities is not bad. And, in my opinion, it is noticeably better suitable for use in pure form, rather than the French orange Cointreau liqueur (Kuanto).

Limoncello di sorrento I liked somewhat more than the Sicilian version, but I would not make any generalizing conclusions in this regard, because manufacturers of this liqueur mass, both in Sicily and in the vicinity of Sorrento, and in other regions of Italy .

Where to buy and how much costs

In Italy, Limoncello is sold in supermarkets, and in alcohrokers, and in small stores. Prices are low: usually a bottle of 0.7-0.75 liter capacity costs 9-13 euros, depending on the brand and from the store. Sometimes there are small bottles with a volume of 50 ml.; Prices - from 2 euros per piece.

In Russia, Limoncello is rare, mainly in alkarkets (so, in the intersection, Dixie and magnet, I did not see Limoncello). Prices are very high compared to Italian. For example, Limoncello from Pallini, which stands in Rome about 11 euros, in the "fragrant world" costs as much as 1400 rubles per bottle of 0.7 liter capacity.

Limoncello from Villa Massa will cost you about 1000-1100 rubles per bottle of 0.5 liters and 1,400-1700 rubles per bottle of 0.75 liters. The more budget version - Limoncello brands Bertagnoli and Snaps, about 1000-1100 rubles per bottle of Emplifying 0.7 liters Ivan Yolkin. Well, in some places you can meet Limoncello from Sicily (Limoncello I Siciliani, for example) at a price of about 900 rubles per bottle of 0.5 liter capacity.

How to drink

Lemoncello is taken to drink strongly cooled. Moreover, often even glasses are frozen in the freezer - ideally they should be covered thin ice. In addition, you can add ice and the drink itself. As a glass, you can use conventional high stacks (or high small cups). Feed Lemoncello follows after meals, as a digestive or dessert.

It is worth adding that Limoncello is not necessarily used in its pure form: it can be added to various cocktails, as well as with confectionery products (in particular, Limoncello is one of the important ingredients of the Neapolitan Ruma Baba). Finally, the Italians will be added Limoncello also in ice cream: it turns out a very original dessert.

Homemade Limoncello

Italians prepare Limoncello and at home. It's not hard; On the Internet you can find different recipes, including in Russian. In any case, it is cheaper than buying this liqueur in Russian stores. Probably the only problem - find really fragrant, good lemons.

At the request of my friends from Yekaterinburg, asked her Italian neighbors about recipe cooking lemoncello, original Italian liqueur.

So, cooking Lemoncell at home. As it turned out, it's easier to nowhere. Italians use it as a dijestivo (a glass after meals for good digestion of the eaten dinner) or to enhance the taste of desserts or fruit salads.

So what is important in preparation of Italian liqueur lemoncello - good, fresh lemons with thin skin, because for cooking lemon liqueurs We will need only lemon peelwhich is rich in essential oils, without a white layer, as it adds bitterness to the leather.

How to cook lemoncell at home.

Ingredients for Cooking Lemoncello.

10 pieces lemons

1 liter pure alcohol 95%

600 gr sugar

1 liter of water

Clean and dry lemons for lemoncells clean from the peel.

Put the peel on the cutting board and cut into strips, and then put them in a glass container and fill with one alcohol liter, we remove into the cool (room temperature is quite suitable), dark place for 10 days, so that if you want to enjoy to enjoy the new year lemoncello, you need to start.

Once a day we shake the container so that alcohol is well mixed with crusts.

After 10 days, we drain the syrup you need for cooking Limoncello, Removing the crusts. It is now alcohol we have lemon color.

In a saucepan, we pour 1 liter of water and 600 grams of sugar, bring to a boil and stir until the sugar is completely dissolved.

After the water with sugar cools, overflow the filtered lemon alcohol there.

Mix our future lemoncello To a homogeneous mixture and put in a cool, dark place for 8-10 days.

Cooked at home lemoncello Ready.

Before the feed must be cooled in the refrigerator.

Try once and realize that make lemoncell at home Easy, like all of.

Svetlana Konobella, from Italy with love.

About konobella

Svetlana Konobella, writer, publicist and sommelier Italian association (Associazione Italiana Sommelier). Cultivist and realizer a variety of ideas. What inspires: 1. Everything that goes beyond generally accepted representations, but the reverence of traditions is not alien to me. 2. The moment of unity with the object of attention, for example, with the root of the waterfall, the sunrise in the mountains, the fuels of unique wine on the shore of the mountain lake, burning in the forest Kostrom, starry sky. Who inspires: those who create their own world, full of bright colors, emotions and impressions. I live in Italy and love her rules, style, traditions, as well as "know-how", but the homeland and compatriots forever in my heart. Portal Editor WWW ..

Cooking lemoncell at home. The right choice of lemons and drinks features. Secrets and subtleties of cooks. Classic recipe and other options for making a liqueur. Video recipes.
The content of the article:

Lemoncello is soft, refreshing with a pleasant aroma lemon liqueur, which appeared in the south of Italy. He is proud in these regions of the country. Like any drink, Lemoncello has its own traditions and preparation subtleties. The methods of its preparation are many, with each process is embossed. In Italy, the drink is especially valued and is very expensive. For this reason, many hostesses learned how to prepare him at home on their own. Today we will analyze all the secrets and subtleties of cooking lemoncello. Find out classic recipe and unusual options for this alcoholic beverage.

Limoncello on a par with Kampari wine (Campari), Sambuka (Sambuca) and Limochello (Limoncello) enters the top of popular alcoholic Italian souvenirs. The liqueur from solar italy prepare a fortress from 25 to 37 ° C of degrees with a sugar content of 100 ml from 20 to 40 grams. Lemoncello is the most popular drink from the Italians. This is explained by the available cost of lemons and simple manufacturing technology. For the right to be called his homeland, several southern regions of the country are competed immediately: Capri, Sicily, Sardinia, Ischia. But according to the official version, this title is given to the island of Capri. In 1988, Massimo Channel patented the recipe for a lemon lycker of his grandmother, registered it and gave the name "Limoncello".

Today, depending on the region of the production of the liquor, Limoncello Di Sicilia, Limoncello Di Sorrento, Limoncello Di Capri allocate. At the same time, all species combines the main thing - the use of ripe and juicy lemons, which are soaked in the purest alcohol, and after the tincture is refilled with sugar syrup. Homemade recipes Lemoncello differ dramatically. Different varieties of lemons are used, the proportions of sugar with water differ. Picking varies from week to 6 months.

To know how to make Limoncello, the first thing should be chosen quality raw materials. Color, Aroma and Taste of Drink Create essential oilswhich are contained in the peel, and not in the pulp. Knowing a few secrets, on our not fertile latitudes, you can find good lemons.

• Ripe lemons with shiny skin.
• No fruit with matte surface.
• To get rid of wax traces, lemons hide with boiling water and dry the wool or terry cloth.
• Squeeze the lemon with your hands: the ripe fruit is slightly spring, while remains dense, overripe - softens.
• In the overwhelmed citrus, the amount of vitamins decreases.
• At the tuberculous lemons peel thicker than smooth. In Italy, this is considered a disadvantage, but in our country - an advantage.
• For drink Use only fruit peel.
• Brown spots indicate the use of antibiotics. It will give a drink bitter.
• If the film is easily lagging behind the pulp, it means that fruit is percooled or was previously frozen.
• The smell of real and high-quality lemons of non-treated chemistry cannot be discarded: it is rich and pleasant.

To prepare delicious alcohol, Italians keep some tricks, thanks to which the drink with stunning qualities is.

• Distilled water will make a drink soft without adding impurities that spoil taste.
• Water from the tap is rigid and chlorinated, so it is undesirable not to use.
• In order to be a mustard in the drink, it should be properly cut with a skin with citrus. White peel to affect the sister can not. It is she who will do a bitter. Although those who love the perch in alcohol, it should be noted.
• The fortress can be varied by the ratio of sugar and water. The more sweetness, the higher the degree of the liqueur. But since the drink is considered a ladies, his fortress is usually not big. Although it is not difficult to cook it.
• Italians advise in classic lemonchello add cinnamon stick with lemon zest.
• To drink a greenish tint: 1 out of 6 lemons take green. Accordingly, on the contrary: a more rich color will give the replacement of each sixth lemon orange.
• Ready lemoncell is stored in the refrigerator at least 6 months, in the freezer - several years.
• For the preparation of 1 liter of drink, 4 kg of lemons is required.

Like each dish and drink, Lemoncello has a classic recipe. However, sometimes the monotoncy is bored, so I want to try something else. This will help other recipes.

• Drink on vodka. The constituents remain in constant quantity, and only the method of preparation changes. As soon as the syrup, remove the lemons on the meat grinder or shredded lemons from the plane. And not only the zest, but also the juice. Pre-leave the fruit bone. Connect everything with vodka and insist a month.
• Milk-based liquor. This recipe is prepared similarly to the classics, but only instead of water milk is added.
• Cream lemoncello. Water is replaced with cream and milk in equal proportions with a pinch of vanillina. Everything else is carried out according to the scheme. The taste of such a drink resembles lemon iris.

In Italy, there is a special tradition on the separation of Limoncell Limer. Before use, the liquor needs to be cooled as much as possible. In this case, everything should be very cold, but without ice. If you move, then crystallization will hurt the drink. It is enough to place the liquor in the freezer for 10-15 minutes immediately before use.

Cooling not only drink, but also liquery glasses. Then it will be possible to experience the whole range of taste. It is important that the packaging is completely dry before use. Otherwise, the ice crust on the inner walls will distort the original taste of Limoncello.

Limoncello drink until he boats a glass. By missed this moment, the unique taste of the liqueur is lost. Interestingly, it is necessary to use it by observing the pace of drink, i.e. leisurely. For this you need small portions per 1-2 throat. The drink is first kept in the mouth, after slowly swallowed and exhaled through the nose. Breaks between glasses make a large 15-20 minutes. Since lemon peels muffle the taste of alcohol, and a large number of Sugar promotes rapid intoxication.

Lemoncello is not served as an aperitif, because The great content of sugar worsen appetite. The drink is interesting to combine with dessert dishes: ice cream, fruit, chocolate ...

Observing all the above recommendations, you can create an Italian setting in your kitchen and make a delicious national classic liquor in your kitchen.

• Calorie per 100 g - 151 kcal.
• Number of portions - 250 ml
• Cooking time - 2 weeks

Ingredients:

• Lemons - 1 kg (7-10 pcs.)
• Medical alcohol 96% or vodka 40% degrees - 500 ml (the fortress of the liquor will depend on this)
• Sugar - 0.5 kg.
• Water - 650 ml

Step-by-step Cooking of Limonchello by classic recipe:

1. Lemons will thoroughly wash, hide with boiling water and wipe the woolen cloth dry to remove the wax.
2. A thin knife gently remove the skin without affecting the white part of citrus. The cut zeper should shine in the sun.
3. Put the zest in the glass container and fill with purified alcohol.
4. Capacity Close cotton fabric or byproof lids to penetrate air through them.
5. Insist the bottle of the week in the warm room at 20-25 ° C and without the penetration of direct sunlight. In the process of insteading 4-5 times a day, shake the jar and transfer the contents. When the tincture acquires a saturated yellow color, it is considered ready.
6. Watch it through the sieve.
7. Prepare syrup. Add sugar and boil on medium heat until complete dissolution. No need to boil. To prevent boiling, reduce the fire. If he boiled, then remove the foam.
8. Syrup cool to room temperature.
9. Connect the sweet water with an alcoholic base. The transparent tincture immediately becomes muddy. Do not be afraid of this. This alcohol tied the essential oils.
10. Mix the home liquor and leave it for a week in the refrigerator or a cool place. Shake it daily.
11. According to this recipe, Lemoncello is obtained strong - 32-36 ° C, and sweet - 30 g of sugar 100 ml. To reduce the fortress or sweetness, change the amount of sugar and water.

Lemoncello is a magnificent sunny liqueur, quite beloved not only in his homeland - in Italy, but already in the whole world. In Russia, it is not so famous, it is understandable: the basis of this liqueur is a lemon, which is still more exotic than everyday life. However, such a wonderful drink deserves attention.

A little story ...

In the 2000th, the legendary Limoncello turned a hundred years. It is mainly produced in the southern regions of Italy, and be it Sicily or Sardinia, Capri or Ischia, - everywhere there are not only special secrets and nuances in the manufacture of drink, but also their own history of its origin.

Someone believes that Lemoncello was known in the 8th century: they were warmed by peasants in cool days, someone is confident that the creators of this liqueur are monks. But the classical history is as follows: at the beginning of the 20th century, a rich harvest of lemons was issued in one of the southern provinces. The usual Italian Maria Anthony Ferace, concerned that he would not be able to recycle all the fruits, decided to put them with alcohol. The new drink came to taste her fellow countrymen, and soon the news of him quickly spread around the district. After many years, already in 1988, Mary's great-grandfather officially registered Mark. Now Limoncello is known and love not only in his native Italy, but also far beyond her borders. And this is not surprisingly - the liqueur is not just pleasant and is useful, it is almost universal:

• due to the high content of vitamin C, it can serve as an excellent preventive medium or a cold medicine;
• it is an excellent digestive because it stimulates digestion;
• make this drink is quite simple even at home;
• it is used not only to create magnificent cocktails, but also in cooking for baking cakes, cupcakes, cakes.

How "Sunny Drink" is preparing.

Lemoncello in Italy is prepared everywhere - there are many copyright recipes, and the taste of the drink is quite diverse. And yet the classic recipe for Lemoncello is a lemon zest, infused by 95% alcohol, which is added then sugar syrup. It seems that everything is simple, but the Italians are equally suitable for each stage of the manufacture of a drink, they have their tricks and nuances everywhere, therefore Lemoncello is obtained so exquisite and unique.

Special citrus varieties are used to produce liquor, they even collect them at a certain time of the day - only at noon.

From the washed lemons, special mechanisms remove a thin layer of a zest, which is collected and insisted on alcohol, and after a few days, sugar and clean water is added to the tincture.

Special emulsifiers convert all the resulting mass into a homogeneous mixture, which is filtered, and then, passing the analysis in the laboratory, pours over the containers - a beautiful bottle.

A relatively simple cooking process spawned a variety of variations, but the classic recipe for Limoncello is based on its former. No matter how much the ratio of the ingredients of the drink is traditionally believed that the entire process of creating this liquor takes about three months. However, many enthusiasts and lovers of this drink make it at home, significantly reducing the preparation time, which does not diminish his taste and aroma at all.

Lemoncello at home

Limonchello homemade recipes There are many, but in any case the base of the drink remains lemon. So, several recipes for cooking Lemoncello at home:

Liquor with greenish tint

We will need:

• from 8 to 10 lemons (several fruits should be green);
• 600 grams of alcohol;
• 500 grams of sugar;
• 700 g of water.

Initially, it will be necessary to cut off the zest from yellow and green lemons, should turn out at least 150 grams. It is important to cut down a thin layer, without white pulp, otherwise the drink will be patched (and here it is convenient to work with a knife-vegetable cutter). Further, when the zest is collected, it is crushed, poured with alcohol, closed and insist about a week in cool darkness. Then the resulting tincture is filled. At the same time, syrup is prepared from sugar and water, which is mixed, mixed with a filtered tincture. The resulting drink is bottled by the capacities, clog and insist for another week, after which homemade lemoncell is ready!

The cream option is softer and sweet.

Lemons and alcohol here need a little less, but they will be added to other products.

Ingredients:

• from 6 to 8 lemons;
• 0.5 liters of alcohol (96%);
• sugar kilogram;
• 0.5 ml of cream;
• 0.5 ml of milk.

Here also removed from the lemons a zest, sprung with alcohol, insist until 20 days in a closed container. Syrup in this case is preparing like this: milk, cream, vanillin is mixed in a saucepan and bring to a boil, immediately removed from the fire and join sugar. Next, the whole mass is thoroughly stirred, cool and connected with the already expanded tincture. All the resulting cream lemoncell is poured into the bottles and insist about 12 days, for example, in the refrigerator.

Recipe Lemoncell on Vodka or Moonshine

This is perhaps the domestic option. If there is no alcohol, it does not mean that Lemoncells will not try to try: vodka or moonshine is quite suitable for the tincture. Here is important product cleanliness: unnecessary smells or impurities will spoil the thin taste of the liquor. So, if you decide to make home lemoncells based on vodka or moonshine, there is nothing impossible: the technology is the same, only "spirotrans" will need to take more - 0.7 ml.

Ingredients:

• tens of lemons,
• bottle of vodka (750 grams of moonshine);
• water 3-4 glasses;
• sugar 3 glasses.

Original home recipe lemon liqueur

This option is suitable for those who love sweetness with mustard.

Ingredients:

• 0.5 vodka;
• five are medium-sized lemons;
• 400 g of sugar;
• 150 milliliters of water.

Lemons are thoroughly washed, poured boiling water (to extract the peel from the wax, which are processed by the fruits for better safety), then put on fire and boil for about two minutes.

Next, the cooled lemons are cut, the juice is squeezed (about 250 ml should be obtained), separated bones, and the cedal with the flesh is crushed, for example, in a meat grinder. The cake is put in the jar and poured with vodka to the surface.

The closed bank put in a dark place for a week and shake the contents daily.

Syrup (he will wait for the tincture in the refrigerator) prepare like this: sugar, a spoon of lemon juice and water mix and warm up to dissolving sugar, then, when cool, remove lemon lemon juice add. If syrup is too acidic, you can add more sugar.

A week later, the tincture will prepare, and the syrup can be connected to it so that the liqueur turns out. Then you need to withstand at least 5 days in the refrigerator, and you can try.

Lemoncello Drink Culture

On the homeland of Limoncello there is a completely special culture of the beytia of this nectar, which may seem a bit bizarre, but it is it that allows you to fully reveal the drink. So how to drink Lemoncello:

• this liquor is consumed in a cold form. And before serving the bottle, the bottle is kept in the freezer (it is important to observe the measure that the drink does not turn into a lot, but also not just cool);
• liqueur drink from a small glasswhich in Italy even specially will be withstanding in the freezer for several minutes so that its walls are barely covered with a thin layer of ice;
• enjoying the taste and aroma of drink, Limoncello drink with small sips, a little delaying the liquid in the mouth and breathing her pair;
• lemoncello is served as a digestive - After eating: it is considered a great dessert drink.

The lemon liqueur is perfectly combined with baking, chocolate, fruit, ice cream. Also with Limoncello overlook excellent cocktails:

• "Margarita": orange juice, lemon and orange liqueurs, tequila is mixed in equal proportions;
• "Bluumberri": Lemon-ice puree is mixed with lemoncell and vodka;
• Candy Shot: Mango juice, coffee liquor, lemoncello - 15 ml, ice cubes - 200 gr. and lemon slicare;
• "48 drops": vodka, lemoncello, sherry - 30 ml, orange 5 g, ice cubes - 200 gr.;
• "All right": 20 ml of lemonchello is poured into a cold stack, 1gr of black ground pepper is added and stirred, and in another container mixed up 15 ml of black-core liquor and gin. With the help of a cocktail spoon you can put a layer of gin with a currane liqueur on Limoncello, "it turns out a beautiful puff cocktail.

Traditionally, this solar drink can be drunk and completely separate: a pleasant taste and thin fragrance of solar italy will not leave indifferent any connoisseur of good alcohol.