Episode 09: Limoncello and Pixie Tangerine Cello

Gnudis take cocktails- PART DEUX-

 We could be corny and say when life gives you lemons blah blah etc.. Just watch this video and make delicious limoncello AND pixie tangerine (from Ojai) cello. Stick around for a bonus spritz recipe called SLAP DA BASIL. Anotha summer classic.  WE DA BEST. 

|| LIMONCELLO ||

INGREDIENTS:

.5L (16.9oz) 190 proof grain alcohol 

.25L (8.45oz) purified water 

200g (7oz) sugar

5 Thick skinned organic lemons

You will also need: Air tight container that can hold 1L, strainer, funnel, glass bottle for the final product, skillz to make an amazing custom label (we don’t teach that unfortunately.)

METHOD: 

Peel the citrus being careful not to get the white part (pith). Place all the citrus in a sealable non-reactive container, pour grain alcohol, seal tight. Place the container in a cool, dark place and ignore for two+ weeks minimum, checking once a week to shake. 

Make the simple syrup combining water and sugar over heat until just combined. Let cool and store for final product. 

After 2+ weeks, strain the grain alcohol from the peels and set aside in a bowl. Mix the simple syrup in the bowl with the alcohol and taste. Using a funnel, pour the cello into the glass bottle and seal for future use. Store in the fridge!!

Recipe adapted from Italian Liqueurs. History and Art of a Creation by Renato Vicario. 

|| PIXIE TANGERINE CELLO ||

Same as above!! Sub pixie tangerines or Cara Cara oranges, as we have shown, you won’t remember in 6 weeks anyway. 

|| SLAP DA BASIL SPRITZ ||

2 oz cello of choice

2.5oz prosecco

.25 oz basil simple syrup

Citrus for garnish

In a wine glass over ice, pour in limoncello or pixie cello, add in basil simple syrup, pour over prosecco. Toss in an orange wedge and get ready for summer in Sorrento!!

*Basil simple syrup is made by adding basil leaves to your simple syrup mixture while cooking. For a lower sugar option, just omit the simple and throw some torn basil in the cocktail. ;)