No, I’m not drinking Everclear. Today was dicey, but, not that dicey.
No, instead, I peeled a bag of limes (bought by my friend Don), and put the peels in everclear in a sealed bottle to steep for a week. Then we’ll strain off the peels and mix it 1:1 with simple syrup.
With lemons, this is Limoncello. With limes, Limeoncello.
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fedward said:
You have piqued my curiosity. The oil in a citrus peel isn’t very soluble in water, which is why punches are best made with an oleo-saccharum (muddle peels with sugar and let rest, and the sugar extracts the oil for you). Now I want to A-B test this.
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aaronmerrill said:
Are you going to drink this straight, in the italian style? Are there other uses? Like, maybe mix the limencello with … gin? A sweeter gimlet?
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