Limoncello Sour
the recipe that shows the most
Put the glass in the freezer for half an hour - limoncello should be ice-cold.
First shake the limoncello, lemon juice and aquafaba without ice for 20 seconds.
Add plenty of ice and shake for another 15 seconds.
Double-strain into the chilled glass and squeeze a lemon zest over the foam.
All about limoncello
Limoncello comes from the Amalfi Coast and is made using only the yellow zest of lemons - never the white pith beneath it, because that makes the liqueur bitter. The peels steep in pure alcohol for weeks, after which sugar syrup is added. That immediately explains two things: at 25 to 32 percent, the alcohol content is higher than people think, and the liqueur is quite sweet. In cocktails, that means always adding fresh lemon juice to balance the sweetness, and keeping the limoncello in the freezer permanently. At -18 °C, it becomes syrupy and rounder - at room temperature, you mainly taste alcohol and sweetness. Making it yourself? It takes three weeks and, above all, patience. See also our Limoncello Spritz.
The right glass
Served neat, limoncello belongs in a small liqueur glass of 8 to 13 cl - small by design, because the liqueur is sweet and strong, and in a large glass it will be lukewarm before you finish it. Put the glasses in the freezer too, not just the bottle: the frosted glass is part of the experience. If you turn it into cocktails, use a coupe for the sour or a large wine glass for the spritz. Colorless glass shows off that bright yellow best.
Bormioli Rocco America'20S Liqueur Glass 8 cl Cordinal (6 pieces)
Nude Glass Savage Pony Glass 13.5 cl (6 pieces)
Together € 72,90.
The right tool
For a limoncello cocktail, in addition to the glass, you use a shaker, a bar spoon for stirring, and a jigger for precise measurements. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 3 bar tools - together € 70,80.
Five ways
Neat, ice-cold - the Italian way, after a meal, from a frozen glass.
Limoncello Spritz - with prosecco and sparkling water in a large wine glass.
Limoncello Sour - the recipe above, with a frothy top.
Sgroppino - with lemon sorbet and prosecco, blended into a frothy, semi-frozen drink.
Limoncello Tonic - 4 cl limoncello, top up with tonic and a lemon slice: surprisingly dry and the quickest of the bunch.
Serving tip
Keep the bottle in the freezer permanently and put the glasses in for twenty minutes. Add fresh lemon juice to every cocktail, even if the recipe does not call for it - limoncello is sweeter than you think, and without acidity every drink tastes flat. Use unwaxed lemons for the zest; with treated fruit, that is exactly where the problem lies.
Frequently asked questions
Which glass do you use for limoncello?
Neat: a liqueur glass holding 8 to 13 cl. View our limoncello glasses. In cocktails: a coupe or a large wine glass.
Should limoncello be kept in the freezer?
Yes. When chilled, it becomes syrupy and smooth; at room temperature, the alcohol dominates. Its sugar content keeps it from freezing.
How much alcohol does it contain?
Between 25 and 32 percent - comparable to many liqueurs and more than people expect from something that tastes so sweet.
How long does limoncello keep?
Unopened for years. Once opened, it stays at its best for around six months; after that, it gradually loses its fresh lemon note and becomes flatter.
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