What is Limoncello? How Should I drink it?

Limoncello has the clue in the name, it's an Italian lemon liqueur that is mainly produced around Naples, Amalfi and Sicily. It is revered as a digestif by the Italians and second only to Campari. In fact, you'll find many families like to make their own small-batch to enjoy at home.

It is made specifically from the lemon zest, and adopts a slightly hazy colour due to the essential oils extracted from the skin. The traditional variety is Femminello St. Teresa lemons. Once the zest has been steeped in spirit, some syrup is mixed to the producers desire to dictate sweetness, colour, viscosity and flavour.

You may also find crema di limoncello, a version that is made with milk instead of syrup. On top of that, there are numerous variations including arancello (orange), agrumello (mixed citrus), pistachiocello (pistachio), meloncello (melon), and fragoncello (strawberry).

The origin of Limoncello is disputed, with stories that it was invented in the early 1900s by a grandmother living on Capri, or that either the Sicilians or Amalfians invented it around the same time. Chances are, the monks beat them all to it earlier than that!

Limoncello Serving Suggestions

In Italy it is enjoyed mainly as a digestif after dinner, either neat or on the rocks. However, it is also a fruity addition to a Prosecco Spritz (sometimes known as an Amalfi Spritz).