Limoncello is a traditional digestif of southern Italy, where the lemon trees give an abundance of bright, yellow fruit. This drink concentrates the flavor of those fresh golden fruits, making it the perfect palate cleanser after a rich meal.
Made from green, immature walnuts, Nocino turns from lime green to the darkest black with age. Traditional in parts of Italy, it is a digestif for after meals. Wow your friends with this easy, traditional recipe for Nocino liqueur, you'll love it.
Damson plums have hardly any flavor when eaten raw, but give them some gin, sugar, and time (don't we all benefit from those three things?) and you’ll be rewarded with a beautifully plumy, herbal, slightly spicy liqueur just in time for the holidays.
A tincture will extract the medicinal qualities of elderberry, long known for it's ability to support the immune system. Or take that tincture, and turn it into an amazing liqueur worthy of your most discerning guests. It's all easy!
Here's how to make limoncello, along with two cocktails that incorporate the liqueur. The process takes at least three months, but the end result is completely worth it. Sweet, potent lemon liqueur that captures the bright, citrus notes.