I hope I can someday attend an event and bring some to you all.
I just zested 20 lemons so now I will go add the everclear and vodka.
Be well all.

Edited by Hardtime, 24 February 2008 - 12:31 PM.
Posted 24 February 2008 - 12:29 PM
Edited by Hardtime, 24 February 2008 - 12:31 PM.
Posted 24 February 2008 - 12:50 PM
Posted 24 February 2008 - 02:03 PM
Posted 24 February 2008 - 03:49 PM
"We shall see that at which dogs howl in the dark, and that at which cats prick up their ears after midnight"
HP Lovecraft
Posted 24 February 2008 - 05:07 PM
Posted 24 February 2008 - 05:47 PM
Posted 24 February 2008 - 05:58 PM
Posted 24 February 2008 - 06:15 PM
"We shall see that at which dogs howl in the dark, and that at which cats prick up their ears after midnight"
HP Lovecraft
Posted 24 February 2008 - 06:48 PM
Posted 24 February 2008 - 06:53 PM
Posted 24 February 2008 - 07:45 PM
Maker of Marteau Absinthe and Foxtrot London Dry Gin
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Posted 25 February 2008 - 02:38 AM
I'm a limoncellist too.
A peeler is going to pick up way too much pith—any pith is too much. You'll never regret picking up one of these.
I actually found a peeler that works for me. It takes no pith and allows me larger pieces of the rind. It's a real pain using coffee filters to get out all my microplaned rind.
Hardtime: why do you use Everclear and vodka? They're the same thing; vodka is just grain neutral spirits that's been watered down.
It seems that when the maceration and simple syrup are finally mixed (mine is 4 cups sugar and 5 cups water) the alcohol content is perfect. It's a bit strong for some but perfect for us.![]()
Try macerating your zest in Everclear. While that's soaking, take two cups of sugar and one and a half cups of water and gently heat on the stove until all the sugar is dissolved. Let it cool and bottle it (an empty Everclear bottle is good). After a week or so, strain the macerate and mix 1 to 1 with the simple syrup.
My zest or rind sit in the alcohol for 40 days before the syrup is added. I check the rind periodically after 35 days. When ready for finishing the rind will almost be crisp like a potato chip.
The adventurous should try using limoncello to sweeten their absinthe some time. With some absinthes it works really well, with others, not so much.
Edited by Hardtime, 25 February 2008 - 02:46 AM.
Posted 17 March 2008 - 03:05 PM
Edited by Hardtime, 17 March 2008 - 03:06 PM.
Posted 18 September 2009 - 10:00 PM
Posted 18 September 2009 - 10:12 PM
A little technological fix to a spiritual problem.
Posted 18 September 2009 - 10:18 PM
It's fun an relatively easy. The batch I did this summer came out a little too bitter, so I haven't quite gotten it down.
There's a variation I'm going to try any day now when I sit down and make the time.
Posted 18 September 2009 - 11:30 PM
A little technological fix to a spiritual problem.
Posted 19 September 2009 - 05:01 AM
Posted 05 December 2009 - 10:15 PM
Posted 06 December 2009 - 06:57 AM
Posted 06 December 2009 - 07:09 AM
Posted 07 December 2009 - 07:46 AM
Posted 07 December 2009 - 10:59 AM
How many lemons should I zest for one bottle of Everclear?
Posted 07 December 2009 - 11:19 AM
How many lemons should I zest for one bottle of Everclear?
I use about 12 to 15.
Posted 07 December 2009 - 02:34 PM
Posted 07 December 2009 - 03:03 PM
Posted 07 December 2009 - 04:22 PM
A friend of mine and limoncello lover was pondering an Absinthe+Limoncello (+sparkling water) concoction. Anyone try mixing the two?
The adventurous should try using limoncello to sweeten their absinthe some time. With some absinthes it works really well, with others, not so much.
A little technological fix to a spiritual problem.
Posted 15 December 2009 - 07:45 PM
How many lemons should I zest for one bottle of Everclear?
I'm sure it's some manner of sacrilege but I may try to make a batch of this using a sugar substitute.
Posted 15 December 2009 - 07:52 PM
I use 190 proof Everclear.
Zest the lemons (no white pith)
Put the zest in a wide mouth jar capable of holding booze and zest.
Put a lid on it and set aside for as long as you can stand it. I can't take the wait so I do mine in about two weeks.
Here's the fun part, make simple syrup. I think I use six cups water and six cups of sugar. Let it cool.
I put a screen in a funnel and strain the booze/zest into a gallon jug.
After the zest is finished dripping, remove them from the funnel and pour the simple syrup into the jug.
2 1/2 liters of sweet lemony goodness.
Keep the stuff in the freezer. Best served and sipped cold. It's a sneaky drink be careful.
This may be contrary to other recipes but it seemed to work for me.
After all, it's your booze!
Edited for safety. I changed the simple syrup ratio.
Posted 15 December 2009 - 09:53 PM
Seconded.Bill creates wonderful cellos!
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