This is my variation on limoncello, a sweet and potent lemon liqueur from Italy, which is served cold in small glasses. I call this clemencello after clementine tangerines, but in truth, I use a variety of oranges and tangerines, choosing citrus with the sweetest peels.
Many recipes for homemade limoncello call for 100-proof grain alcohol, such as vodka or Everclear. I like Monopolowa, an 80-proof potato vodka; its neutral flavor takes well to infusing and mixing with other flavors.
|10||citrus fruits (a combination of tangerines, clementines, mandarins and Valencia oranges), washed and dried|
|1||bottle of vodka (750 milliliters, 80 to 100 proof)|
This content is from the Culinate Kitchen collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite