Bleah. Two words: lemoncello.
.
.
.
.
.
Me: Yay, happy end of finals! *clink* So what is this "lemoncello"?
Partner of a Postdoc: It's ... sorta a after-dinner liqueur. Italian. It's meant to be sipped, or could be used as an ingredient in a cocktail.
Me: It's so tart! I could see this being really good in a granita or gelato. I like it! And you say you "infused" it yourself?
PP: Thanks! Yes. You take about a dozen lemons and zest them and soak them in the alcohol until the lemon bits are white and the vodka --- well in this case I used Everclear --- is yellow...
Me: *blink blink* wait, this is Everclear? You gave me three shots of this stuff before dropping the second word?
5 comments:
I think I'd be fine if I hadn't just started my period and gotten all crampy. That and the whole not going to bed before 4 thing. Ngruuuaggghurgh indeed.
I have not consumed Everclear since college. It was a whole "fruit salad soaked in Everclear and jello shots made with Everclear" incident that involved me falling through a glass coffee table. Never again.
(That said, Limoncello is DELICIOUS.)
I love limoncello, but Everclear?! Ick. Didn't it burn like fire?
FWIW, I think your bootlegger friend is making it wrong. Everclear is way stronger than the base alcohol that limoncello is usually made from, as I understand the process. Commercially produced limoncello is generally only about 30% alcohol, so if Bootlegger is gonna use Everclear, zi needs to dilute the infusion with water. I don't blame you for feeling, um, less than your best.
Well the recipe web sites I just looked it up on had it either with vodka or everclear, though they could have meant the lower-alcohol kind. It was very strong and thick, but it didn't burn or taste bad. And I think there's a sugar/water syrup you reduce and add.
Post a Comment