As far as Italian institutions go, limoncello is relatively new. While its precise origins are unknown and somewhat contested—the Gulf of Naples, Amalfi Coast and Sicily all claim bragging rights—the sweet, highly alcoholic lemon liqueur was likely invented in the early 20th century, growing in popularity until it became one of the most famous ways to end a long, leisurely Italian meal. (Grappa, another iconic Italian liqueur, dates back to the 14th century.)
Even as the citrus digestif became known nationally and around the world, limoncello remained largely artisanal, with families throughout Southern Italy taking pride in their recipes and lemons. But industrialized, cloyingly sweet limoncellos made with less-than-fresh lemons have proliferated too, souring the drink’s reputation.
Now, a new wave of producers and drink makers are giving limoncello the respect it deserves—in cocktail form. Traditionally sipped or taken as a shot after dinner, limoncello is less known as an ingredient in mixed libations. But that’s changing, largely because of one drink in particular: the spritz.
“Limoncello is definitely having a renaissance right now,” says Alessandro Buonadonna, head barman and mixologist director at Grand Hotel Villa Serbelloni on Lake Como. It’s now playing a starring role in spritzes, which themselves are on the upswing. The limoncello spritz is made with the lemon liqueur, Prosecco, club soda and mint leaves.
Buonadonna attributes the limoncello spritz’s popularity—which he says is exploding across Italy—to its simplicity and the fruity synchronicity “of both Prosecco and limoncello, which leaves a delightful taste without dryness.”
This Article was originally published on Wine Enthusiast
