Homemade limoncello is spectacular on its own, but also makes for a delicious cocktail addition. Today I'm sharing a recipe for limoncello and a way to put it to use: a watermelon rum limoncello cocktail, called The North Decade, after a Springfield, MO band I love who intertwine folk, blues, and pop elements in a way that makes me feel all the feels.
The North Decade was one of the cocktails from the most recent Cocktails on the Farm workshop at Urban Roots Farm. It's is a twist on a cocktail I made early in the summer, swapping rum for tequila and homemade limoncello for Lillet Blanc. Sipping on The North Decade while summer is still around feels like a sweet farewell to a delicious summer.
Limoncello
Makes 1 quart; takes 5-7 days
8 large lemons
12 ounces Copper Run Moonshine or other high proof spirit
2 cups water
1.5 cups sugar
Peel lemons into wide strips using a paring knife or a vegetable peeler, careful to avoid the white pith. Reserve the lemons in a sealable container in the refrigerator until the final steps. Place the lemon peels in a large sealable nonreactive container and pour the moonshine over them. Seal and store at room temperature in a dark place for 4-5 days. After 4-5 days, juice the reserved lemons. Bring 2 cups of water to a boil, add sugar, and juice from the reserved lemons and stir until dissolved into a lemony syrup. Let the syrup cool then combine it with the moonshine and lemon peels. Stir well and refrigerate for at least one day before straining out the lemon peels. After straining out the lemon peels, the limoncello is ready to serve. Keep refrigerated for up to one month.
The North Decade: Watermelon Run Limoncello
Serves 1
2 ounces watermelon juice
1 sprig cilantro
.5 ounce lime juice
1.5 ounces limoncello
1 ounce white rum
dash of salt
salt/pepper/chipotle powder, for garnish
Decorate the rim of a glass with salt/pepper/chipotle powder. Muddle the cilantro and lime juice in the bottom of the glass. Add to watermelon juice, limoncello, rum, and a dash of salt. Add ice and stir.
