From "ham radios" to hot rods, Americans have yet to meet an innovation they won’t tinker with. And while our hankering to hack has made the country a creative powerhouse, this same impulse doesn’t always lead to improvement.
Take limoncello. A zesty and sweet liqueur from Italy’s Amalfi Coast (a little more than halfway down the shoelaces on the boot), limoncello has been made for several centuries from fat, thick-skinned Sorrento lemons that grow in terraced groves on the region’s many hills. This quintessential Italian drink is traditionally served ice cold and “neat” in thimble-size glasses as an after-dinner digestive. It’s a perfumy pyrotechnic that’s both soothing and invigorating.
Limoncello is, in a word, perfect. And judging by how fast Americans are buying the stuff, you’d think we agree. But though we may be drinking more limoncello, we’re doing it our way.
In much the same way the classic Martini has been mauled with flavored alcohols and other ingredients, limoncello is but the newest victim of our marauding mixologists (yup, I’m one of these infidels). Indeed, pop into any halfway trendy bar or restaurant these days, and chances are you’ll find at least one libation made with limoncello. Among my favorites is The Leland Palmer, a nifty riff on the popular Arnold Palmer cocktail that’s half lemonade and half iced tea. (Bonus geek points to those of you know from what fantastic TV series the name Leland Palmer comes.) I defy you to find a tastier hot-weather back-porch sipper. (Recipe below.)
