Message 25435 of 39188 in General Discussion

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I have made this a few times in the past and i'm looking to make some more 
homemade limoncello for a cocktail competition that is coming up soon. 

I will also be adding cloves to the recipe as well so I have a couple of 
questions to run by everyone!

Who makes their own?

What proportion of lemon and sugar do you use to spirit?

What sort of sugar do you use? I usually use caster sugar but am just 
wondering if I am missing out on something special

Do you use whole lemon or just the peel? I have seen various methods, some 
that call for halving the lemon and dropping it all in? Surely the pith would 
add a bitter taste? In the past, I have just used lemon peel.......

Anything else you add that makes it 'unique'?

Cheers,

Adam

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