I first began making Limoncello in 2010 in my parent’s kitchen. I tried to create my own from scratch and I combined recipes from friends and family in Italy, from information I found in old Italian books, and through online research. One of these recipes I’ve never made commercially but have reserved for family and friends - until now… my cousin Antonio’s Limoncello, courtesy of his Uncle, the Harbor Master of Amalfi (also named Antonio). In this iteration of his family’s authentic Amalfi Coast Limoncello, I’ve added a floral top note by steeping Rose and lavender petals, with a hint of real toasted almonds and vanilla bean.
This Limoncello is truly more than a decade in the making. The flavors are so subtle and complex that we invite you to try it at room temperature rather than chilled. Cin Cin!
I first began making Limoncello in 2010 in my parent’s kitchen. I tried to create my own from scratch and I combined recipes from friends and family in Italy, from information I found in old Italian books, and through online research. One of these recipes I’ve never made commercially but have reserved for family and friends - until now… my cousin Antonio’s Limoncello, courtesy of his Uncle, the Harbor Master of Amalfi (also named Antonio). In this iteration of his family’s authentic Amalfi Coast Limoncello, I’ve added a floral top note by steeping Rose and lavender petals, with a hint of real toasted almonds and vanilla bean.
This Limoncello is truly more than a decade in the making. The flavors are so subtle and complex that we invite you to try it at room temperature rather than chilled. Cin Cin!
