Limoncello
Bitters & Amari
Southern Italian tradition — every family has their own recipe. Best made with Amalfi or Sorrento lemons.
Ingredients
- Lemons (zest only10 each
- High-Proof Vodka or Grain Alcohol750 ml
- Sugar500 grams
- Water500 ml
Method
- 1.Peel lemons with a vegetable peeler — no white pith (it makes it bitter).
- 2.Add peels to vodka in a jar. Steep for 7-14 days.
- 3.Make a simple syrup: dissolve sugar in warm water, let cool.
- 4.Strain out lemon peels from the vodka.
- 5.Combine infused vodka with syrup. Stir well.
- 6.Bottle and freeze for at least 4 hours before serving.
Notes
- Keep in the freezer — serve ice cold in frozen glasses.
- Higher proof base = better extraction and lower freezing point.
- Lasts indefinitely in the freezer.
- Also works with oranges (arancello) or mandarins.
Batch scaling
Common batch sizes for the Limoncello. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Lemons (zest only | 10 each | 20 each | 40 each | 80 each | 160 each |
| High-Proof Vodka or Grain Alcohol | 750 ml | 1500 ml | 3000 ml | 6000 ml | 12000 ml |
| Sugar | 500 grams | 1000 grams | 2000 grams | 4000 grams | 8000 grams |
| Water | 500 ml | 1000 ml | 2000 ml | 4000 ml | 8000 ml |
Scale to any batch size — instantly
Open the calculator to scale the Limoncello by servings, bottle fill, or container volume. Unit conversion built in.
Open BarCheatMore Bitters & Amari
House Aromatic Bitters
High-Proof Bourbon or Rye, Gentian Root (dried), Cinchona Bark
House Orange Bitters
High-Proof Vodka, Dried Orange Peel (bitter), Gentian Root (dried)
House Mole Bitters
High-Proof Mezcal or Vodka, Cacao Nibs, Dried Ancho Chile
Coffee Bitters
High-Proof Bourbon, Whole Coffee Beans (coarsely ground), Cacao Nibs
Creole-Style Bitters (Peychaud's)
High-Proof Vodka, Gentian Root, Star Anise
House Amaro
Neutral Spirit or Vodka, Gentian Root, Wormwood