Spent an afternoon on pal Jeremy Holt’s (he’s the co-author of Double Take, the finest book ever about serving vegetarians and meat-eaters together, as you may or may not know, and a virtuoso chef and cocktail- and booze-maker) back deck recently, reveling in one of the few sunshine-y summer days we’ve had so far here in Seattle. And naturally, as it was summer, he brought out some of his homemade limeoncello for us to sip. See, I think of limeoncello as the sun-god of liqueurs, and think some chilled limeoncello when there’s sun out is wonderful thing. Jeremy’s recent batch was perfect, lemon-y with a kick and a smidge of sweetness. I don’t think it was exactly as the recipe in Luscious Liqueurs, but if you want to make your own, the recipe in that book will get you there. The limeoncello we had went down easy and was a good combo with a few cold PBRs:
and was fantastic with a few fresh blueberries:
Here’s hoping we get at least a few more worthy summer days—and that Jeremy doesn’t run out of limeoncello.