When last Friday evening rolled around, the sun was shining, terraces were packed and I was desperately trying to hold onto the last bits of summer. It seemed like the perfect time to pop a bottle of my latest cocktail obsession: Villa Massa Limoncello.
Limoncello is an Italian liqueur that’s made using (what else?) lemons, sugar and alcohol.
It was created in the 1800s and hails from the Campania region of Italy, a gastronomical playground. It can be served cold as a digestif, but can also be used to mix into delicious cockails and mixed drinks.
Villa Massa Limoncello is unique because it’s made using an old family recipe with lemons grown on Capri. The prized lemons are bursting with flavour obtained while growing under the Sorrento sun. The lemons are so special they are grown on protected land.
Here are two recipes for the perfect Villa Massa Limoncello cockails:
Limoncello & Tonic
3.5cl Villa Massa Limoncello
12 cl tonic
Lemon zest or slice of lemon
Mix it up and voila! I added a sprig of mint and some raspberries for extra flavour. I also used Crystal Clear lemon flavoured tonic for some extra sweetness.
Villa Massa Mojito
6 cl Villa Massa Limoncello
Mineral water or Sprite
About 10 mint sprigs
4 lemon slices
Fill the tumbler with 4 lemon slices and crush them so the juice comes out (more squeezing than crushing). Add 10 mint sprigs and crushed ice. Pour in the limoncello over the ice, and gently stir with a spoon. Add extra crushed ice (if desired) and mineral water or Sprite. Garnish with extra mint leaves.
Text: Lydia Parafianowicz