A question we get asked a lot by people who try Limoncello for the first time is “So what exactly is Limoncello and how do you serve it?”. Many people who have never tried or heard of this spirit think it’s a gin or a vodka, but it is actually a traditional Italian liqueur.
Limoncello is primarily associated with and produced along the Amalfi Coast, Sorrento, and the island of Capri in Italy. We know that this drop has been around for at least 100 years, but some historians have even suggested an unrefined version was being drunk during the Middle Ages. Although the origins and timeline of limoncello differ among Italians in the region, the only corroborated story of its roots in popularity start with a woman named Maria Antonia Farace.
During the 20th century, Maria owned a small inn and citrus orchard on the island of Capri. Maria had developed this lemon liqueur and would often serve it to her guests at the inn as an after dinner digestif. Growing in popularity with her guests and neighbours, her son had the idea to sell her liqueur to a local restaurant. Maria’s liqueur thrilled diners until 1988 whereupon her grandson decided to trademark her recipe. This would be the first time limoncello was mass produced. Although limoncello holds its roots in Italian homes and restaurants, it has quickly become one of the most popular drinks in the world.
But how is it made? Simply put, limoncello is made from lemons, sugar, alcohol, and water. Opinions differ on the type of lemon and alcohol that must be used, the amount of time it takes to make, if only the lemon peel should be used or the juice as well, and how to serve it. At Banks & Solander, we like incorporating tradition with modernism.
Our limoncello is made using organic lemons we collect from around the neighbourhood or grown on the family farm, similarly to how Maria would have sourced her lemons. We steep the lemon peel in a neutral grain spirit, as opposed to grappa, for a few weeks to extract all the bright, lemon flavours and oils before adding in lemon myrtle leaves for an Australian twist. After the lemon peels and, in our case, lemon myrtle has infused we blend the infusion with sugar, water, and lemon juice. Many limoncello recipes do not call for adding lemon juice, but we like the sourness that comes from the juice, as well as, reducing waste.
Traditionally, limoncello was served at room temperature, but nowadays when you order a limoncello it’s usually served chilled in a small glass after dinner. We recommend keeping our limoncello in the fridge/freezer and serving it neat, over ice, or enjoying it in a cocktail such as a limoncello spritz, margarita, or martini. Whichever way you prefer to drink it, this zesty spirit will transport you to a sunny day nestled among a citrus orchard, overlooking a dramatic coastline, with perhaps even, a small inn in the distance.
