Wash 4 unwaxed lemons in hot water.
Dry the lemons and cut 10 thin strips from the rind to garnish the cocktails.
Mix together the 14 oz Limoncello and 7 oz Vodka.
Add some ice cubes to 10 champagne glasses.
Divide the Limoncello-Vodka mixture between the 10 champagne glasses.
Top off each glass with the Tonic water. In this step, you can determine the strength of the cocktail. For a stronger cocktail, add less tonic. For a weaker cocktail, add more tonic.
Garnish with the lemon strip.
Serve with a straw. Enjoy!
f bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons
It says chilled Champagne or sparkling wine.
There was no amount on the wine so I put 4 oz,its up to you if you want more or less.
Pour the lime and limoncello into a chilled champagne flute,then slowly top up with champagne or wine.
lime juice, 2 dashes bitters, Limoncello liquor and the cranberry base
On a small plate, stir together the sugar and grated lemon zest. Dip a clean finger in the lemon juice and moisten the rim of a Champagne flute or other wine glass. Dip the rim in the sugar mixture to coat.
In a small bowl or ramekin, using a cocktail muddler or the end of a wooden spoon, pulverize the raspberries with the limoncello. Transfer the puree to the sugar-rimmed glass. Place a spoonful of crushed ice in the glass, then pour in the sparkling wine. Garnish with the mint leaves or lemon zest strip and serve immediately.
old water, then stir in limoncello.
Pour liquid into a
igger to measure add the Limoncello, Campari, & Vermouth.
Pour in
Fill a cocktail shaker with ice and add limoncello and vodka. Shake mixture to combine.
Add soda water to shaker and stir to mix inches Pour into a rocks glass and top with torn mint leaves.
In large wine glass or cocktail glass pour limoncello and curacao over ice.
Squeeze the juice of 1/2 lemon into glass.
Add club soda to fill to the top (approx 3 oz).
Stir well. Garnish and enjoy! Pura Vida!
Bring cream to a bare simmer with the zest of one lemon. Turn the heat off and allow to cool slightly. Strain before using for the rest of the recipe.
Combine the cream, chocolate, and Limoncello together until well blended.
Chill until firm enough to scoop. Roll in grated white chocolate or coconut and shape with a fork.
Keep refrigerated.
Add ingredients into cocktail shaker filled with ice; shake vigorously.
Strain into martini glass.
Pour the Prosecco and vodka (or limoncello) into 2 champagne flutes, diving equally.
Spoon a scoop of sorbet into each flute.
Sprinkle with mint and serve immediately.
et aside.
Bring the limoncello, rosemary, vanilla bean and seeds
Spoon the sorbet into a champagne flute.
Pour the limoncello onto the sorbet. If using 4 teaspoons of sorbet it should just come to the top of the sorbet.
Fill the glass with prosecco. Do this carefully, not only will the prosecco fizz but so will the sorbet.
he eggs, sugar, cream, milk, Limoncello, and vanilla.
Pour the
Preheat oven to 350\u00b0F.
Add lemon cake mix, lemon pudding mix, eggs, oil, lemon juice, Limoncello, rind and pecans to large bowl.
Mix for at least 3 minutes.
Pour into buttered and floured bundt pan.
Bake for 50-60 minutes.
Remove from oven.
Make glaze: Melt butter and add sugar.
Bring to full boil until sugar is melted.
Remove from heat and add Limoncello.
Poke holes all over cake using a skewer or fork.
Pour glaze over hot cake slowly.
Cool in pan.
Combine all ingredients in a cocktail shaker. Add ice, and shake.
Strain into a martini glass, top with a fresh basil leaf.
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Add 1/2 cup limoncello to each glass, and stir
canola oil, eggs, 3 tablespoons limoncello, and lemon zest together in
nd 4 tbls of sugar, limoncello in a large bowl over