Except instead of regular limoncello (because I can never make anything just regular), I also add a delicious twist into my mix with the garden Clementines. So what shall this hybrid creation be called, you ask? CLEMONCELLO!
So technically, you could make this right now and have it ready for New Year's Day dinner, or you could host a New Year's Day Clemoncello-making party with your buddies, and have this tasty digestif ready in time for Valentine's Day to share with your special someone...OR YOU COULD DO BOTH! (Just sayin'.)
- Use vodka that is made from grapes. This type of vodka is considered one of the cleaner, more neutral tasting vodkas.
- Meyer Lemons are the best, but regular lemons are good too. Meyer lemons cost a little more than regular ones, but they'll give the Clemoncello a "sweeter" lemon taste and make the liqueur more fragrant. Using regular lemons are good too, and will still give you a great flavor.
- Pick lemons and clementines that have thick skins, if possible. The thicker the skin, the more zest you'll have for the infusion. Thin skins will run the risk of accidentally getting the white pith into your infusion, and the smallest trace of white pith from the fruit will yield a bitter taste in your Clemoncello.
- Make sure to really scrub those citrus fruits clean before using. It's super important to scrub off any pesticides or wax that is on the outside of the fruit - the alcohol will pull every flavor out of the zest, and you don't want any of that nasty stuff in your infusion. Better yet, buy organic if you can, but still scrub to the fruit to get the wax off.