101 Best New Cocktails: Jasmine Limoncello by Stephen Dennison, Bistro 1860, Louisville, KY, USA
Stephen Dennison, Bistro 1860, Louisville, KY, USA
“So here you are fat-washing, using an essential oil. There are hundreds of these that can be introduced to spirits. They pack a lot of flavor in a small amount, so don’t overdo it! You also have to be mindful—some essential oils are not fit for internal use and some are myths when it comes to internal use (cinnamon challenge, bergamot). Research their use and don’t serve them if you wouldn’t want to drink them.
“The prep time for this is minimal. To execute, you simply pour. Then watch people’s eyes light up. This is an elegant way to end an evening. A nice, floral twist on a classic.” Stephen Dennison
6 lemons, quartered
4 to 6 drops jasmine essential oil
1 L (1 generous quart) simple syrup (1:1)
Pour the vodka into a nonreactive container. Squeeze the lemon wedges into the vodka, and drop in the shells. Add the jasmine oil, stir briefly, and refrigerate for a week. Strain through a chinois or a double layer of moistened cheesecloth, add the simple syrup, and store in the freezer or refrigerator until service.
gaz sez: I’m a sucker for limoncello after first tasting some at Al Forno restaurant in Providence, Rhode Island, back in the ‘90s, and this easy-to-make variation is just fabulous. When adding the simple syrup, I advise you to add just half of it first, then refrigerate and taste it before adding more. This way you can set the sweetness level to suit your own palate. The small amount of jasmine oil in this baby makes all the difference in the world.
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