I have been making Cello’s for a few years now. Using different citrus other than the usual suspect LEMONS. Meyer lemons, Oranges and Blood oranges have been some of my experiments.
I liked them all but my favorite has to be the Meyer Lemon. I have been very fortunate in all of my efforts to have someone with a connection to citrus that is basically ORGANIC. A tree in the corner of their yard or some neighbors yard. No pesticides, fertilizers or WAX on the skins to preserve for retail consumption.
So call on that relative/college buddy in sunny California or Arizona and see if you can score some of that perfectly grown citrus, most folks are glad to send you some because it at times just goes to waste.
You will need:
Citrus: Your choice Lemons, Oranges, Blood oranges or Meyer lemons. Privately sourced if purchase retail look for organic unwaxed, if you can only find organic waxed citrus you can use any fruit / vegetable wash and I am told if you let the citrus sit in the cleaner the wax be removed. This advice from a friend who preserves lemons Italian style like his GRAMMIE.
Alcohol: Any HIGH test grain alcohol I use Everclear at 190 proof. But you can also use any 100 proof Vodka the higher the proof the quicker the extraction. NOTE: not all states allow the sale or the shipment into of Everclear at 190 proof. I know for sure California is such a state.
Container: Large class container with screw top lid. Large enough to hold at least a 1.75 mil bottle of alcohol. A wide mouth gallon sized pickle jar is the perfect jar to use or a glass gallon jug ( it is what I use I also have a 1/2 gallon size jug). Be careful about using your “Sun tea” jar the HIGH TEST alcohol might eat away at the spigot bushing and greatly alter its ability to hold its fluids.
Peeler: This is the hardest part. I found an amazing small (2 inch) Zester/peeler not been able to figure out who makes it. But a NEW good potato peeler will work . The important thing is when you are peeling your citrus to take only the thinnest peeling, making sure to only peel outermost layer NO PITH… the white part, it makes the cello bitter.
Simple Syrup: Sugar (white cane) spring water.
Sauce pan, plain or fancy bottles. I had a bartender at the Compound on Canyon Rd. here in Santa Fe saving me bottles from St. Germaine Elderflower liqueur.The are PERFECT as you see.
(L-R) Meyer Limoncello,Hibiscus/Meyer lemon infused vodka,Orangecello
10 fruits per 750 ml approx 22 fruits per 1.75ml
Everclear or 100 proof Vodka
Let steep with the rines no less than 25 days for the Everclear
A bit longer for the 100 proof Vodka
Save your empty bottles to measure same volume bottled fresh spring water.
2 3/4 cups white cane sugar per 750 ml
6 1/2 cups white cane sugar per 1.75 ml
In saucepan gently heat water.
While stirring slowly add sugar in small amounts to dissolve the crystals.
Let cool before adding to your infusion.
Make sure you have your limoncello in a large enough container to blend all the liquids at the same time. After blending, let rest approximately 2 weeks so the Cello can settle. Bottle in your fancy bottles throw one in the FREEZER to enjoy later.
The base spirit after peelings have been removed.
One of my all time FAVORITE cocktails is in a champagne glass..
1 3rd limoncello
1 3rd Aperol or Campari
1 3rd Champagne
OOOOO PRETTY !!!!