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9

Drink it neat but chilled. the author of the Wikipedia entry seems to agrees with this statement too. Limoncello is traditionally served chilled as an after-dinner digestiv I would recommend it chilled in a chilled shot glass. It’s an aperitif/digestiv so you wouldn’t want to fill up on it...Separately you are quite right though, it is a nice cocktail ...


7

Old advertisements show that it was made starting in 1900 in Portland, Maine. It consisted of a syrup made of pineapple, orange, lemon, raspberry, and strawberry juices with sugar, red food coloring, and sodium benzoate as a preservative. Unfortunately, I can't find anywhere what the ratios are, but I'd start by doing equal parts of juice in a 1:1 ratio with ...


7

This is how limoncello is served in the province of Salerno (where it mainly comes from): Very cold shot glasses (they're not opaque, it's rime on them). But I'd rather drink it in a cocktail, it's just tooo sweet for my taste.


5

Pieces of lime are slightly denser than a mixture of water and alcohol, and so they will naturally sink at first. However, they also encourage carbon dioxide gas to come out of solution and form bubbles by making the liquid around the fruit more acidic (and thereby reduce the amount of dissolved CO2 that it can hold). Unlike bubbles that form on the side of ...


3

The sweetness is a little much for me on its own but I find it very refreshing, So I tend to enjoy it as a frappe. Simply equal parts ice and Limoncello and run it through “crushed ice” setting in the blender for a mintute or two. Brilliant summer time drink!


2

A rule of thumb, two shots of high proof is like one shot of an average liquor. It'll still be stronger but, you can wing recipes by halfing the alcohol. When working with high proofs the trick is achieving proper dilution. Somewhere in the range of 20 percent ABV is a noble choice for a finished cocktail. Often you may want more than 20 percent (even up to ...


2

I like it as a digestive, refreshed around a few °C above 0. However, making some ice cubes in a freezer (nice to have a few of these special plastic bags in the freezer, each filled with a different liquor in fact), and after having crush a cube (e.g. with a mortar and pestle), adding that "slush" on top of an adequate cocktail (fruity one for instance) ...


1

What exactly is "Five Fruits"? "From context I infer that it's a sweet juice blend, maybe something like modern-day Hawaiian Punch; but I haven't been able to Google up anything about the name because everyone on the Internet wants to tell me about 1980s-era beverage Five Alive." Due to the lack of historical data, it may be impossible to find out what ...


1

Although I am not sure what "Five Fruits" are I think I know what they are talking about. Having seen enough crappy fruit punch in my day, I am guess that they are talking about Fruit Cocktail from Del Monte https://www.delmonte.com/products/fruits/peaches/fruit-cocktail It could be just the liquid or the fruit with the liquid. It has five fruits, Peaches, ...


1

Mixing drinks is an art. This is even more true when one is mixing a drink that involves extremely high percentage alcohols. Allow me to have a little fun here and show you how to modify a cocktail recipe and I will use Cocoroco as an example. But first: Alcohol Percentages of Cocktails When creating a new cocktail, balance is always important. A ...


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