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How to make Limoncello from the Cocktail Dudes

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This popular after-dinner drink, which originated in Southern Italy, has a bright, bold, lemon taste without the sour component of lemon juice. Traditionally made with Sorrento lemons, but any lemon with a bright firm skin will do. You’ll also need a high-proof spirit to extract the lemon oil most efficiently - just as perfumers extract essential oils from peels or flowers. The liqueur will cloud up when the lemon oil-infused alcohol is mixed with the simple syrup because of the emulsification of the water and lemon oil. This so-called the Louche Effect (or Ouzo Effect), is seen in Raki or Absinthe or similar spirits and is a sign of intense lemon oil, which is exactly what you want for a good Limoncello. Enjoy this delightful liqueur straight out of the freezer. Cheers!

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5 сен 2024

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Комментарии : 82

@BananaInDaHouse 4 года назад

why would people disslike this, it a great video! thank you for all the great information, I am going to make a batch right now using 95% alcohol

@ferrelli1001 4 года назад

rikke nielsen, because these guys are a bit dorky. One is the “yes man” while the other guy does ALL the real talking.

@mattcero1 3 года назад

Consider adding a cup of water to the peels to rinse more oil off and then pouring that wash into the mix.

@luanpham8434 Год назад

Hi. Not sure if my calculation is incorrect but your recipe yields much higher abv than what is on the market, which is usually 26-30% RECIPE 1 (151-proof) - alcohol = 750 * 151/2 / 100 = 566ml - total = 750 + 650 (2 3/4 cup) = 1400 - abv = 566 / 1400 = 40% RECIPE 2 (190-proof) - alcohol = 750 * 190/2 / 100 = 712ml - total = 750 + 828 (3 1/2 cup) = 1578 - abv = 712 / 1578 = 45%

@robjacobs5199 6 лет назад

Thank you very much you have just answered a couple of puzzling questions for me in regard to the alcohol and the colour.

@jolly14579 8 лет назад

Omg just made this with everclear (couldn't afford high proof vodka) and it is fabulous!!!! I just used regular lemons from Kroger and it made a LOT of lemoncello. We will be having this for Easter brunch tomorrow to celebrate the resurrection hehe. I was concerned because I was waiting a week with unknown results but it's perfect. Great jobs guys and thanks!

@cocktaildudes 8 лет назад

+Sheree Stubblefield Hey Sheree, Thanks for your kind comment. We're glad you like the Limoncello! We do too!! I'm not sure how many people you are entertaining for Easter, but if you have any Limoncello remaining, let is sit in your refrigerator or freezer for a month (or more). You'll notice that the flavor deepens even more with a little age to it. Cheers and Happy Easter! Jeff & Phil

@jolly14579 8 лет назад

+cocktaildudes just realized I spelled limoncello wrong in my comment ha! Thanks for the tip!

@lg3053 Год назад

great explanations of why you do what you do. Thanks.

@cathyslovecupboard8101 5 лет назад

Glad to meet u Cocktail Guys!! thanks for the recipes. I will be watching all of your videos!! Lots to learn!!

@hildadionne8184 Год назад

Thank you. After watching many videos you have done the best. I will use this instruction over the rest. 😊

@solocaretaker2034 3 года назад

Thank you both. Just made a gallon with some home grown and home distilled 190 Wife loves it !

@jesnoggle13 2 года назад

The quiet one is the smart one. Lol. Nice video

@mariewilliams6635 4 года назад

Making my first batch of limoncello ❤️🇦🇺❤️

@judichristopher4604 2 года назад

Great for Christmas Gifts... (for myself)... LOL

@tiff826 3 года назад

If you do this with everclear, just add some water to the peels after straining for more limoncello

@williamkuryaki 5 лет назад

I'm doing this for sure .. thanks guys for the recipe

@christozzi47 4 года назад

Hey Guys, I'm going to try a 750ml of 80-proof Vodka batch. Given the proportions you mentioned in the video and in the comments, I was going to start by letting the lemon peels sit for 14-21 days. The math works out as follows for 750ml of 80-proof Vodka, the infused spirit should be mix with 1-1/2 cups water into which I’ve dissolved at least 1 cup of sugar. From the comments, it sounds as if you think with the low proof alcohol I'll need additional sugar... as much as 2 cups. Your thoughts... Thanks! Chris

@cocktaildudes 4 года назад

Hi Chris, You’re pretty-much right on. I think the 1 cup of sugar is where I’d aim. The amount is in proportion to the amount of water you add. And yeah, with the lower-proof vodka, the longer you can allow the lemon skins to sit, the better. Good Luck & Enjoy! Cheers! Jeff

@kucineroako1116 3 года назад

Hey guys, great video. What is the ABV on the final product based on the 151 proof alcohol you used for this exercise? Is there a way to measure ABV without using a hydrometer if I make this at home using a 190 proof Everclear alcohol? Not really wanting to be exact on the measurement. Just a ballpark in case someone i serve this to asks, before they chug it down. Thanks!

@silasteacher 2 года назад

25 to 30% abv

@sabbathkeeper328 5 лет назад

Awesome 👍 question freezer or refrigerator some people call the refrigerator or freezer I'm not sure I'm confused 😵💗

@cocktaildudes 5 лет назад

Susan Elena Loiacono Store it in the freezer. To serve, just pour it right into you glasses! (It’s not wrong to store it in the refrigerator, but most people prefer it really chilled.). Enjoy! Jeff

@sabbathkeeper328 5 лет назад

@@cocktaildudes Thanks 😁👍💗

@judichristopher4604 2 года назад

Either... in the freezer is better,

@ako9212 3 года назад

Could I add a dash of xanthan gun to prevent it from separating over time?

@judichristopher4604 2 года назад

It will NOT separate over time...

@judichristopher4604 2 года назад

The answer is NO... please do NOT put xanthan gum

@StrongDaddy 4 года назад

Looking to try this out using your method guys. If I use 190 proof Everclear and use 3 1/2 cup water mix. What would the proof be for the final product?

@cocktaildudes 4 года назад

Here is a link to the formula we use when dealing with making any sort of liqueur. It will greatly simplify things for you. You will need to enter the ABV percentage rather than the proof (ABV is half of the proof in the USA) and deal in liters in stead of cups. You can enter the proof and volume you have and your desired end-proof and it will tell you how much more water you need to add. Or you can enter the volume measure and it will tell you the final proof. Good Luck & Cheers! www.distilling-spirits.com/tools/calculations/diluting-alcohol/?alc_c_ist=80&alc_c_soll=43&alc_v_ist=3.71&alc_v_soll=5#result

@shariwilliams8230 5 лет назад

Hey cocktaildudes - I am going to make Limoncello with 120 poof Everclear. We don’t have 190 proof in California. Can you let me know what the sugar/water ratio should be? Also how long I need to let it sit before I mix it with the simple syrup. Thank you.

@cocktaildudes 5 лет назад

shari williams Hey! For 750ml of your 120-proof Everclear, let the lemon peels sit for 7-10 days. Then mix the infused spirit with 2-1/4 cup water into which you’ve dissolved 1-2/3 cups of sugar. Cheers! Jeff

@StevetheBartender_ 7 лет назад

Another great vid lads!! =)

@rykergael5335 3 года назад

i guess I am quite randomly asking but does anyone know a good place to watch newly released movies online?

@nicoanakin8002 3 года назад

@Ryker Gael Flixportal

@rykergael5335 3 года назад

@Nico Anakin thank you, I signed up and it seems like a nice service :) I really appreciate it!

@nicoanakin8002 3 года назад

@Ryker Gael Glad I could help =)

@stephenalderson1507 Год назад

Where can I get the alcohol from the uk

@mdhoosier522 4 года назад

I just made this, but mine didn't turn cloudy, it's just yellow 🤷‍♂️

@winterlounge 3 года назад

I don't believe they let the zest sit in the alcohol long enough. Most Italians say 30 days.

@animalmother556x45 3 года назад

@@winterlounge I have made many batches. I have done 3 days, all the way up to 45 days. There is VERY little difference once the zest has sat in the ethanol for 5 or 6 days. After that is just a waste of time. I have looked into this from a chemistry perspective, and realistically, the ethanol extracts the VAST majority of the oils in the first 48 hours, especially if you are agitating the jar a couple of times per day.

@judichristopher4604 2 года назад

YES... That is right... it's supposed to be Yellow... it's Lemon. How does it taste?

@judichristopher4604 2 года назад

@@winterlounge I do 20 days... but if you're using stronger alcohol like Everclear... it might not take as long... (I take that back) I think you're right... the stronger alcohol should take longer ... Thanks

@jesnoggle13 2 года назад

Be nice to show how to calculate alcohol content. Maybe it’s around 100 proof? I imagine you can use a hydrometer from a brew supply store too.

@cyclonesfan 3 года назад

OK so you show a bottle of Everclear that say 190 Proof but My bottle of Everclear say 151 Proof. and how much of the everclear does a person use for this drink. I'm thinking about making this soon.

@rfphill 3 года назад

There are a few "levels" of Everclear, and some states (like Iowa, for example) will limit the max proof that a spirit can be. So, in Iowa, when I make my "Apple Pie" at Christmas time, I can only get the 151 Everclear. No matter, the higher 190 proof only means you have to add a bit more water so it's less aggressive when drinking it.

@judichristopher4604 2 года назад

Question: I was always told to heat the water/sugar to mix it well... You don't have to heat it up?

@cocktaildudes 2 года назад

If you’re making a simple syrup (1 part sugar : 1 part water) it will dissolve at room temperature with some stirring. If you add the two ingredients and just leave it on your counter, it will be dissolved by the morning. Heating speeds things up, but we find the time spent stirring is equivalent to the time spent cleaning the sauce pot! If you’re making a Rich Simple Syrup (2 parts sugar : 1 part water) that is a super-saturated solution and you need heat to dissolve the sugar. Cheers! Jeff

@judichristopher4604 2 года назад

@@cocktaildudes Thank YOU Jeff... All these years I didn't know the truth... Excellent.

@kevinbel5661 7 лет назад

Hi Guys, your channel is really nice ! If we only use the vodka and lemon infusion is it possible to strain it and use it as a Lemon flavoured vodka ?

@cocktaildudes 7 лет назад

Kevin Bel Absolutely! It will take a standard proof vodka longer to extract the essential oils. You can leave the lemon skins in the vodka too. Be sure to use just the yellow part of the lemon skins. Good luck & Cheers!

@marymotherofgod4861 5 лет назад

Yum 😋

@JoeyFatalii 6 лет назад

I’m going to make it with 750 mL of Tito‘s 80 proof vodka. How much sugar/water should I use? I wouldn’t mind my Limoncello being a little on the strong side too, as far as the alcohol goes.

@cocktaildudes 6 лет назад

Chef Panhead, Hey Chef, We've never tried making it with 80-proof alcohol, but here's how I'd tackle it: First, it's the alcohol molecule that is going to leach-out and bind with the lemon oil. Therefore, with such a low-proof spirit, you're going to need fresh lemons with nice bright tight skin loaded with oil and you'll need to let it infuse for several days...I'd say a week. Second, I'd make a rich simple syrup (2 parts sugar:1part water, boiled to dissolve the sugar, then cooled) and add it, little-by-little, to your infused vodka until you get your desired sweetness. (I recommend the rich simple syrup as you're going to be diluting your 80-proof spirit more with the syrup.) Let us know how it goes! Cheers & Good Luck! Jeff & Phil

@cocktaildudes 6 лет назад

Hey Chef, We've never tried making it with 80-proof alcohol, but here's how I'd tackle it: First, it's the alcohol molecule that is going to leach-out and bind with the lemon oil. Therefore, with such a low-proof spirit, you're going to need fresh lemons with nice bright tight skin loaded with oil and you'll need to let it infuse for several days...I'd say a week. Second, I'd make a rich simple syrup (2 parts sugar:1part water, boiled to dissolve the sugar, then cooled) and add it, little-by-little, to your infused vodka until you get your desired sweetness. (I recommend the rich simple syrup as you're going to be diluting your 80-proof spirit more with the syrup.) Let us know how it goes! Cheers & Good Luck! Jeff & Phil

@JoeyFatalii 6 лет назад

cocktaildudes how much water/sugar do you recommend to start off with, how many ounces of water how many cups of sugar sort of thing?

@JoeyFatalii 6 лет назад

cocktaildudes maybe because it’s traditional vodka, 1 cup of sugar 2 cups of water or 2 cups of sugar 2 2/3 water...

@JoeyFatalii 6 лет назад

Every recipe online is different and most of them don’t use traditional vodka so it’s just confusing me a little

@emily8768 5 лет назад

Can I hide it in a cabinet right after I make it for 4 days (before I refrigerate it?) I'm trying to surprise my boyfriend for his birthday..

@cocktaildudes 5 лет назад

For sure. That will be no problem whatsoever. Cheers! Jeff

@emily8768 5 лет назад

@@cocktaildudes Thank you!! 🥂

@breakthelimite 5 лет назад

Does it separate over time?

@cocktaildudes 5 лет назад

No. Not at all. Cheers!

@judichristopher4604 2 года назад

@playforfun637 6 лет назад

Hi guys, Thanks for the info. can I add the lemon juice with the alcohol?

@cocktaildudes 6 лет назад

Dubi Greenfeld You can add lemon juice. I would strain out the pulp with a fine mesh sieve. You will likely need to adjust the amount of sugar you add at the end to suit your taste. Cheers! Jeff

@ycats1229 6 лет назад

That is fine, but if you do, please don't call it Limoncello, call it lemonade with vodka. Definitely NOT the same!

@silasteacher 2 года назад

Do you have to refrigerate it after opening? I don't have much room in my fridge or freezer

@cocktaildudes 2 года назад

You can keep it on the countertop. The alcohol is your preservative. Cheers! Jeff

@silasteacher 2 года назад

@@cocktaildudes thanks a lot J! Today we made limoncello spritz with seltzer and fresh basil leaves. It was very refreshing!

@zero-ol2nt 4 года назад

If I were to use more lemons say 15 using the everclear would this make it taste different?

@MermaidTreasureHunter 9 лет назад

Thanks for sharing! I am in the process of making my very first batch. I have decided to try and make candied lemon rind from the leftovers...have you ever tried that?

@cocktaildudes 9 лет назад

+Christi Conroy Hi Christi, We've candied orange slices and orange rind, but never lemon. I think it is a brilliant idea! Let us know how it goes and how you enjoy your Limoncello. Cheers!! Jeff & Phil