Whatever-cello – another fruit+booze story
February 15, 2012 3 Comments
I made too much limoncello last year. Yes – really - REALLY – it is possible. I used my entire Lemon Ladies large flat rate box’s worth to make limoncello. After I made lemon curd, kiwi meyer lemon jam, preserved lemons, an incredible lemon tart, raspberry meyer lemon preserves, and more… they all went into TWO half gallon jars of vodka. So yes – a gallon of limoncello. After lots of adult lemonade by the pool and then lots of gifts at the holidays – I am just finishing up the last of it. And while it’s crazy good – I am so over limoncello.
This year, I am one upping my -cello. I may not live in California where rare citrus is all over the place like Shae or be close enough to Eataly like Autumn to grab some bergamots on my way home from work – but I am close enough to a Food Co-op that is well stocked in organic citrus. There are no rangpurs or mandarinquats, but there are limes, cara cara oranges, grapefruits and kumquats. Perfect to grab a couple, make some citrus tom collinses and have the rind leftover.
Part of the reason that meyer limoncello is so great is the lazy factor. You can use the whole rind without stripping the zest, i.e. – just toss it into the booze. The bitter pith is so thin on meyers that meyer-cello is next to no work. Meyers + alcohol + simple syrup + time. Kumquats are thin enough to just slice. With other citrus though, you really have to strip the zest and discard the pith. You can use a microplane, but then you would have to strain your -cello. I found my vegetable peeler made quick work of the other citrus, but – oh man – it was a whole other step from last year.
I’m going to let this batch sit for a week or so – shaking when I remember to – and I’ll probably leave out the simple syrup. I can always add it in later. Plus, that way – I can infuse the simple syrup. I’ve been scheming up a citrus-infused cocktail with black pepper and bay simple syrup. We’ll see what this summer brings, when I am screaming for an icy cocktail instead of shivering under my lap blanket on the couch. But remember – its not blood-orange-lime-kumquat-grapefruit-meyer-cello, its whatever-cello. And its delicious. And you should make it right now to enjoy later this year.
Method: Add citrus rind to your favorite glass vessel and cover with alcohol. You can use grain alcohol, but I prefer a lesser bite and use vodka. Plus – I’m a sucker for any alcohol with a snowflake on the label. Ahem. Add more as the citrus to the vessel season progresses. Keep everything covered – infuse for up to a month – but the first stage should be good after a week or so. At that point, add an equal part simple syrup to double the volume. Its easiest if you start with two jars of the same size – divide the batch in half when you add the syrup. Infuse another week to finish. Remove the zest and store in the freezer for up to a year.
If vodka isn’t your thing, and you are more tequila-inclined, check out Kaela’s Meyeritas. Or a citrus shrub. Or if citrus isn’t your fav, you can always try a pineapple infusion. If all else fails, make bitters!