Never Buy LIMONCELLO Again - Try These 3 Homemade Versions!

[@KevinKos]

Do you think Lime- or Orancello can beat the classic Limoncello 🤔? Get a Magnetic Stirrer here: geni.us/YOByg5 If you like what we do, you can also support the channel here: 🎩 Cocktail Time Patreon: www.patreon.com/cocktailtime 🍸 Buy me a Cocktail: www.buymeacoffee.com/kevinkos 👕 Merch: my-store-11171765.creator-spring.com 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/

[@centurione6489]

The only citrus that can compete with lemon is true tangerine (difficult to find). Always Make sure that no "white" stays with the peels. Cheers.

[@MarkImaanaLaibutaMIL]

Živ, veš kje bi to pri nas prodajali? @KevinKos

[@Doktorgompen]

In my country alcohol above 60 % is restricted. Do you have any suggestions to adjust the recipe to accommodate this? Perhaps substitute half of the water with spirits, just at the top of my head?

[@JayMannStuff]

Why aren't you using a microplane to zest the citrus instead of peeling it? You'd get much less of the bitter citrus pith, and wouldn't have to use as much alcohol.

[@zalanv9490]

@@JayMannStuff I think it took a lot more time and didn't tell Kevin that it turned bitter.

[@ascaniosobrero]

After removal of the peels (as you say, 2 or 3 days are enough), but before adding water/sugar, you should let the extract rest for a week or so. Esterification reactions take place with alcohol (diluting with water would mostly stop them), to smooth the taste and improve the flavor. To limit the initial time of infusion to 2 or 3 days is not out of the blue: there is a good amount of scientific literature on limoncello, given its economic relevance.

[@Gmod2012lo1]

should you shake it on occasion or just let it idle for a week?

[@ascaniosobrero]

@@Gmod2012lo1 to shake is always better: any chemical reaction benefits from this

[@thomasguen998]

In what environment should you rest the extract? In the fridge orroom tempature? Covered or uncovered? Thanks!

[@chrisgoz7673]

​@@thomasguen998room temp or cool. Dark place to preserve the color. Covered to prevent evaporation.

[@ascaniosobrero]

@@thomasguen998 Room temperature: at low temperature chemical reactions are slowed down, sometimes too much. Closed container, to avoid evaporation. Not in full light could be better, but in this case I don't think it makes a great difference

[@Breacca]

Made about two litres since i saw this video. Every one of my friends and family wants a bottle as a present for birthday etc. Right now i soak mandarine and red grapefruit peels as a test.

[@thiluizsantos]

Here in Brazil we have a lime called "limão galego", is a cross between a regular lime and a tangerine, it's soooo fragrant and fresh, I will make this recipe with them.

[@KevinKos]

nice! Let us know how it turned out.

[@trossandre]

Fala meu caro! Fez ? Ficou bom?

[@stefanmargraf7878]

Is that the same like Yuzu?

[@lilitincher4973]

Oh my gosh! This is so easy. I made limoncello only once. The recipe called for two weeks of fermenting and mixing every day. This is much better, I can't wait to try the recipes! Thank you.❤

[@yobgow]

Made some Blood Orange Orancello today, can't wait to try it.

[@alexhurst3986]

I started all three a few weeks ago and just finished them up today. I used the juice from the fruit in place of some of the water. It made for a much stronger flavor. The higher acid in the lemon and lime gave the drink a bit of a bite. The orange was by far the best one.

[@tucopacifico]

I like to let the peels infuse in the grain alcohol for at least a month, then I make oleo saccharine with fresh peels In sugar for a few hours, add boiling water, cool, strain and add to the abv I want. Takes time but verrry lemony 🍋🍋🍋. Glad you stressed using organic citrus, supermarket citrus has Apeel or something similar you would not want in your cocktails. Congratulations on 4years, cheers!! 🥂💃🏽

[@KevinKos]

I found Orancello that was infused for a week a bit off. Two days of infusion in NGS yielded a great amount of essential oils to me. Thanks for sharing and the support!

[@TehMvnk]

@@KevinKos I've only made limecello once, but actually used an immersion circulator (effectively, sous vide limecello) for about 5 hours. It worked incredibly well, and the resulting limecello was dangerously delicious, coming out at an ABV of 66.6% (intentionally, kind of as a joke). I may have to give your method a shot, but it would definitely have to be exceptional to compete with what I ended up with.

[@chrisgoz7673]

​@@TehMvnkwhat temperature for the 5 hours?

[@TehMvnk]

@@chrisgoz7673 I can't remember if I did 139 or 163.

[@Rockzilla1122]

Fact check. Search your sources next time. Apeel is a cleaning product that was misrepresented as being the same as a completely different product used in produce for misinformation campaigns on social media. the AP has an article on this. *"Posts misrepresent safety of produce-protecting solution from Apeel"* By Angelo Fichera Published 9:52 AM MDT, April 18, 2023, Associated Press.

[@GreatDayEveryone]

I use the whole fruit for these. My friends from Italy love it

[@StevetheBartender_]

Are you trying to put my distillery out of business Kevin!? Haha… great video as always!

[@drew45footballskater]

Nothing wrong with a little friendly competition yes?

[@KevinKos]

I'm coming for Big Limoncello! 😂

[@StevetheBartender_]

@@KevinKos haha, with our volumes I’m pretty sure we’d be classed as one of the little guys!

[@Varraz]

Last time I checked threefold did not deliver to europe, otherwise I'd have already bought a few bottles

[@StevetheBartender_]

@@Varraz not yet unfortunately.. we’ve had some conversations with importers/distributors but nothing has eventuated. Hopefully soon!

[@MrMilf-zy5xo]

Really surprised it is so easy to make these liqueurs! Will have to try it out for summer, thanks for the video!

[@KevinKos]

Super easy! Hope you enjoy!

[@Zante_on_google]

Try using sour cherries instead of citrus peels. Leave the cherries to soak in the alcohol for two weeks, then add the sugar syrup. I call it Cerasuolo (cherries are called "cerase" in Abruzzo, Italy)

[@pablotelcel4001]

Muy buenos videos !! Saludos desde 🇲🇽

[@kippie8200]

This is a really nice recipe. Iv been looking to get into cocktail making, and i was wanting an affordable version of these. Hell of a life saver, thanks for the video.

[@KevinKos]

Glad it was helpful! Thanks!

[@jphodge]

I actually stumbled into a similar method when I was making citrus extracts to spritz over cocktails. I had excess so I diluted them in half to see if it made more of a difference and they turned opaque. I strongly considered making a liqueur out of it so I’m glad to see that it actually would’ve worked out. Cheers!

[@KevinKos]

Perfect! Mist made like this is a super clever idea for perfuming the cocktail! Cheers!

[@chris-xq4eo]

One of my fave cocktails is an ounce of orancello over ice. Top with Prosecco. Add a dash of cinnamon bitters. So good in the beginning of the spooky season!

[@i_like_pickles_2]

Bro your style is an absolute DRIPP Love the tie!!!

[@vortexgen1]

I mixed lemons and limes in a batch last year and really liked it.

[@KevinKos]

nice!

[@mikeD1234]

Spritecello

[@SwedeInCPH]

Limoncello on licorice root are soooo good. You really can taste all the fragrance levels of the natural licorice.

[@somrigostsaas]

Inspirational, as always, Kevin! And congrats to four years! I've been here since almost the beginning and my home mixology skills have really elevated thanks to your channel! I've made Limoncello before, but with vodka. What ratio to peels, vodka and sugar would you recommend if you can't get a hold of anything higher than 60 % (I live in Norway, where anything higher is classified as narcotics and therefore illegal)? Cheers!

[@KevinKos]

I'm so happy to hear that! In your case, try using as high an ABV spirit as possible for the infusion (tincture) and then mixing it with vodka, water, and sugar to get the final 30% ABV. Planetcalc has a great calculator that can help you calculate amounts. Cheers!

[@Serious_Drinking]

Will be definitely trying this out when bergamots come in season again. 😊

[@KevinKos]

let me know how it will turn out! Cheers!

[@xethified]

Bergamcello?

[@dziechhh]

I have prepared all these types of liqeur. I do recommend the Orange type 😋

[@KevinKos]

I am happy you give them a shot! I love orange too! 🤩

[@hcblue]

The colors are so pretty 🤩

[@JohnCipriano-nl8cp]

The Lee Mongiello recipes makes me all happy, Moto, Grazie, Moto Grazie.

[@saave47]

thanks

[@martins3655]

I need to try with Blood Oranges!

[@linusesh]

How long can it be stored? And at what Temperature? Does the Bottle have to stay closed for it to be good for a long time or can it be opened once in a while? Nice Video! Thx in advance!

[@jorgemorais9895]

Tangelo oranges make a superior tasting orange cello. I recommend tangelos from Florida or Australia.

[@SolzaRitoznoja]

looks refreshing

[@KevinKos]

It was! Cheers!

[@GoldenKnightsFan_84]

Hey Kevin & team, I love the channel and never miss a video & i'm also subscribed to your email newsletter, I was wondering if you could possibly make a video on the best way to make a large batch of espresso martini's for either a large group or just to have on hand should the mood strike. This would be incredibly helpful, big fan from scotland.

[@KevinKos]

Thank you for all the support! I made something simmilar with Nitrotinni but this might be something that I will do again on the channel.

[@siggyincr7447]

I seen some people asking about using lower % alcohol for the maceration. I've tried with vodka and it doesn't work well. The resulting liquor is unbearably bitter, even being very carful to include as little of the white pith as possible. I did a little research and the bitter compounds in the citrus peel are water soluble. So if you soak them in vodka, it's still mostly water and the water absorbs the bitter flavor from the peel. With nearly pure alcohol those bitter compounds stay in the peel. I had some luck doing a very short soak, about 30minutes, with some 60% alcohol. Though it still wasn't great.

[@MrMichkov]

That reminds me that when making orange marmalade the advice I got was to boil the peels for 5 minutes a couple of times with fresh water (at least two to three times, more if less bitterness is desired), before committing to the long jam simmer. I'm not sure how much boiling would strip the essential oil, but it may be worth a test batch.

[@cassieoz1702]

I just use vodka, grated citrus zest, sweetener (sugar or erythritol/stevia) and citruc acid. It's still 40% alcohol so I serve it over ice. I haven't had a problem with bitterness

[@MrMoney331]

Cheers you guys to 4 years!!!

[@KevinKos]

Thanks a lot!

[@KernsJW]

I like to invert the sugar and usually aim for around 5 days on the peels. Yours looked great!

[@SamChow-f8m]

Well done for four years. I’ve learnt so much 🎉🎉🎉 Cheers 🍹

[@KevinKos]

Thank you!

[@phantomhandofcocktailtime6911]

When life gives you lemons, make Limoncello 🍋! Now, where do I get the limes and the oranges 🤔?

[@shader26]

A few years back in Rome (campo fiore market) we picked up some melonciello. Wonderful! Since have found similar in Sorrento, but living in Norway I can’t buy it so it’s only on our trips we get to buy some. Fantastic in summertime after dinner.

[@boozeontherocks]

Fantastic, I have been thinking about Limoncello for a while now., This is a great way to start.

[@franciscoromero966]

I calculated the AVB this way: 200ml extract, let's asume it is now 95.5% AVB instead of 96% due to evaporation and incorporation of essential oils, so it is aprox. 191ml alcohol, 9ml (water+extracts but mostly water). Then we add 380gr water, 132gr sugar. Alcohol is 0.789 gr/ml, water 1 gr/ml, sugar 1.58 gr/ml. So in our locor we have 191ml alcohol, 388ml water, 84ml sugar, total 663ml licor. 191ml in 663ml is aprox. 28.8% ABV

[@falk1586]

You can‘t simply add the volumes of substances that are soluble in each other, especially when you solve solids in liquids. The final volume will be smaller because the crystal structure of sugar is broken up and the sugar molecules diffuse into the water. The mixture of ethanol and water will also take less space because the smaller water molecules can move between the larger ethanol molecules. 🧪😉

[@santiagomendoza8278]

​@@falk1586then the correct way would be to use the actual volume of mixing that amount of water and sugar right?

[@thanoskontos6881]

Congratulations 4 years for all this content, experiment, excellence and work ethic! Greetings from Greece! 🎉

[@KevinKos]

Thank you and cheers to Greece!

[@oliverbywaters8893]

Have you tried this with Blackberrys? Its alittle complicate due to the delicate berry, but very much worthwhile.

[@PrinceLeigh]

Having Closed Captions on really helps you understand what this guy is saying!!

[@johngore5127]

How are you dealing with the pesticide issue? Or is there one?

[@vortexgen1]

I drinking a batch of oranges and tangerines right now, also very good. I have always used the 96% grain alcohol.

[@KevinKos]

cheers!

[@duhr34l20]

Underrated channel! So unfortunate I only found your guys' channel 2 years ago

[@Brittoodles]

Congrats on 4 years!!!! 🥂 Cheers!

[@KevinKos]

Thank you!

[@mytreesloth]

I like this guy. He's a professional.

[@stewynofly]

I made limoncello and added one lime and one orange. When i do it again i will add two of each to my ten lemons.

[@KevinKos]

cheers!

[@mattia_carciola]

Pro-tip: after making them, wait a couple of weeks to let the flavour mellow and develop! Right after they're made the taste is slightly harsher, more bitter and also bit less complex, resting the final product for a while helps. Any idea on how to use the lemon or lime pulp beside drinks? Making some marmalade with mandarins or tangerines could be an option, since they're quite intense and could balance the lack of lemon zest, but sadly good lemons and good mandarins' seasons don't overlap...

[@KevinKos]

Great point! You can freeze it and mix it with your next batch of super juice, but marmelade is a great option too!

[@Rogator1965]

Hello...is the orange version basically a cointreau? Thanks for the content.

[@Barbucho1618]

I want the friend of the left... Excellent recipe! thank you!

[@teresa4973]

So you have a suggestion of a clear alcohol besides vodka too make the infusion? Vodka gives me a bad headache the next day...

[@tryoutm]

Na Zdravje and thanks for your work. I’m always happy when I can show a new episode

[@KevinKos]

Na zdravje! Much appreciated!

[@dimitrioszagreas2338]

1000 Thanks man i made all three of them at my bar. one Question can you make it with sinamon sticks to ?

[@effortlessweb9816]

Looks great, does it need to be refrigerated?

[@espen_rud]

Hi Kevin. Great video! I’m a huge fan of limoncello and i’ve wanted to make it for years. In my country, you can’t buy any stronger alcohol than 60% abv. Will this work? And if so, any tips for infusion-time and measurements?

[@mattmason4338]

Cheers, friends of cocktails! Thanks for all your work!

[@brianherman503]

Congrats on 4 year, and a great episode! 🎉🥂 🍋

[@francescochiavetta9357]

Congratulazioni 🎉🎉

[@psychonotice9480]

Perfect! The lemoncello we bought before was kind of… not the best, so it’s good I’ll be able to make it now!

[@KevinKos]

Hope you'll like this one!

[@ana.in.mallorca]

Hi Kevin Question...Can I accelerate the infusion process with sous vide? Instead of leaving in the jar for 2 days?

[@FortunateJuice]

Cheers!

[@KevinKos]

Cheers, friend of cocktails!

[@MattGravity]

in italy we call "scientific limoncello" great job always fire

[@subjektobjektpradikat7902]

did this during the season with bitter oranges, bergamottes and cedro-lemons.

[@subjektobjektpradikat7902]

and the peels can be chopped and cooked with some water and sugar for aprox. 15 minutes an be used for baking cakes or plum pudding. if extracted for too long the peels get hard and nasty, in that case it might not work to use them in baking.

[@svenschmidt8855]

Congrats to the 4th year on KZbin! Will there be a limitless more years of fun and Cocktails will come. Cheers. By the way: Lemoncello, great!

[@KevinKos]

Thank you!

[@dakotaglory]

Melli cello is a favorite

[@wallyB666]

Could you do tangerine?

[@mdbbox5660]

Grapefruit-cello is also excellent and maybe my favorite. Also, when I've made 'cellos before, I always have to "age" my product for at least a month after I've added water and sugar. It's otherwise pretty harsh. My experience seems rare as I haven't heard this from anyone else, but my friends who tried the fresh vs. aged stuff agree that it was much better after waiting.

[@BLenz-114]

Learned to make Limoncello in a local cooking class with the old Italian ladies and they definitely said aging would improve it.

[@kylemayberry5073]

I'm curious if it'd be good to heat the water and sugar into a syrup before adding the extract? I would think it might clarify the final -cello for a better visual but I don't know if it would make the final product harder to mix or more likely to separate.

[@kentweyand6347]

Hey Kevin, would it help draw the oils by creating an oleo-saccharum before starting the alcohol infusion? I’m sure you have hit this at all angles but I am honestly curious. Thanks

[@KevinKos]

No need to because alcohol extracts most of the oils from the peels. If you would like to have more citrusy flavor then add more peels, but I believe this isn't necessary since you' might get too much oils in the Cello.

[@kentweyand6347]

Thank you very much for the info…you do amazing work.

[@facekick459]

Just finishing up my first batch from my orange and lemon trees! I'm debating adding critic and ascorbic acids for the sake of presentation, and giving the limoncello a slight tartness. Would this cause any adverse reactions? If not, how much should I add?

[@yodux8315]

What’s not to love about homemade citrusello ! Thinking of making homemade triple-sec for a while, any recipe ?

[@zalanv9490]

Thank you! Will the result and louche effect be the same if I mix by hand?

[@KevinKos]

Yes it will

[@zalanv9490]

@KevinKos Thank you Kevin! Your videos are unique and fantastic! 😉

[@israelumul4825]

Congrats on 4 years! 🎉 what is the intro song? Cheers ! 🖖🏼

[@1yomumster]

Should you store the bottles in the fridge ?

[@陳沛元-z1n]

It's great vedio! I have two question. 1. Can I use Polmos Spirytus Vodka (Spirytus Rektyfikowany Rectified Spirit 96%) as neutral grain alcohol? 2. For the Margaricello cocktail, can i use 22.5ml lime juice to instead 22.5ml lime super juice ? thanks a lot !

[@KevinKos]

Hi! Yes and yes 😉🥂

[@陳沛元-z1n]

@@KevinKos thanks a lot !

[@punsaralakshan4647]

Amazing

[@KevinKos]

Thanks!

[@burningdiamond]

Do you get a better flavour this way than the oleo saccharum way?

[@whoknew124]

im wondering what happens when you use 1.5 or even x2 the peels for the same amount of alcohol for extraction

[@baptisteayyrd2609]

Cheers !!!!❤

[@KevinKos]

Cheers!

[@victorntorres]

Thank you so much for the video! I'm in the middle of the process, waiting to take the peels out of the alcohol. Kevin, could I use the arancello instead of triple sec in my cocktails? Would it make sense? Cheers!

[@KevinKos]

Definitely worth a try, but make sure to report back with the results! Cheers!

[@RedHotBagel]

Hey Kevin, the link to the recipe doesn't work! Thanks for the cool recipe, going to try these :)

[@KevinKos]

Hi! Thank you for letting me know. It should be working now.

[@ericsloop6063]

Interesting! My question though.. sir what are the ounce measurements? I'm viewing this here in the states and I'm not very well versed in the metric measurements. Thank you

[@sosigking6358]

calamansicello would be so bomb

[@usamanasher3900]

Hello Kevin.... Your videos are fascinating. I have a question though... Could you clarify these liqueurs and turn them completely transparent like water, without compromising the flavour or aroma? I would really love to see this happen in a future video. Some suggested centrifugation, where I frankly don't know whether the result could be as expected because I cannot afford a centrifuge unit lol.

[@0o761]

At 0.75 Speed, i can follow you 😂. A lot of people say, Berner( People who lives in the "Kanton" Bern in Switzerland) are slow. We're not slow, you're all to fast. 😂

[@TheMrdarkflame]

any adjustments if you use 40% vodka instead of pure alcohol? They don't really sell that in Ireland

[@siggyincr7447]

I've tried this because it's hard to find anything higher than 40% ABV in Costa Rica too. It doesn't work well. The resulting liquor is unbearably bitter. I did a little research and the bitter compounds in the citrus peel are water soluble. So if you soak them in vodka, it's still mostly water and the water absorbs the bitter flavor from the peel. I had some luck doing a very short soak, about 30minutes, with some 60% alcohol I found. Though it still wasn't great.

[@TheMrdarkflame]

@@siggyincr7447 thanks, was going to try it myself but you saved me from it 😅 I might try to get 80%+ imported

[@KevinKos]

Worked out a recipe for that as well, stay tuned! 🍋

[@zalanv9490]

@@KevinKos Hello, Is this recipe available yet?

[@ScooterFXRS]

Cocktail Time and dapper Kevin being the GOATs of bartending. 🍸

[@oudhorg798]

So is there a way to make this without alcohol? Love to make this for my kids. Tq

[@Noorjahan78606]

Hi kevin

[@Shayeta]

What about adding 1/16 to 1/8 tsp xanthan gum to prevent separation? Blend xanthan gum into the water before mixing.

[@darrinmacdonald9788]

What alternatives to grain alcohol? Can’t buy in Toronto..

[@halburd1]

you can'y buy alcool? made in quebec. 96% i drank it a few times in the martimes in the 1980's late 70's guess u need to go there to buy it

[@tdevi1]

200 shooting days, and 400 cocktails?! Thats alot of free cocktails =P Congrats!

[@KevinKos]

Haha. Thanks!

[@CherryPopper96]

How long will this last?

[@MaikNL]

Why is he pouring it from the measuring cup, into the long skinny glass back into the measuring cup ? 3:00

[@LeDardeursPalace]

That stirring thing, does it warm it up as well or is it just a stirrer?

[@KevinKos]

It's just a stirrer, using a magnetic base plate and a small stirring rod, with adjustable speed. Handy, geeky and cool 😎 🧲 🌪️

[@jeanlou3]

Do you recommend/not recommend using a vacuum sealer to infuse? I have a chamber vac sealer (Anova), it usually cuts infusion time by weeks (for stuff like cherry vodka for example), but in this case it may over-extract? If not I will try both methods and see the difference.

[@usr-raz]

How much abv is in the ready product? Hard to calculate 🙈

[@solarwinds-]

My limecello turned brown (made it in 2014). Do you know why? I zested limes with a rasp, immediately put it in white Bacardi rum. Shook it twice daily for 7 days then poured in simple syrup. Once I strained it thru a cheesecloth, it was a pretty bourbon color, but it was brown. What went wrong? It was delicious tho.

[@KevinKos]

It's 10y old limoncello now. Since it's all natural the collor oxidizes in time.

[@solarwinds-]

@@KevinKos Apologies, I'm not a good communicator. I should have left off when I made as it turned brown over night in the freezer. I think I'm answering my own question here. I noticed you do not freeze your limecello. I think it's the nature of the beast, if you freeze the limecello, it will turn brown. I think limes do not like the freezer. The limecello was a pretty color tho and it was yummy, kind of like iced tea or bourbon color.

[@majorgrumpybum3161]

Could you use Grapefruit?

[@KevinKos]

Of course, as long as you can find them with food-grade peels. I'm sure it'll be delicious!

[@b0wseer]

For how long should I infuse with 40% alcohol? Can’t buy stronger than that in Sweden…

[@MaxwellMcAdams]

Kevin - similar to your vodka-based limoncello recipe, would it make sense to add ascorbic acid here to preserve color?

[@KevinKos]

Yes, I've been adding it to most of my DIY recipes lately, so good thinking!

[@MaxwellMcAdams]

@@KevinKos Thanks for your feedback on this! Just added it to my batch. I’ve made both the vodka and grain-alcohol-based recipes. Planning to compare changes in color, nose, and flavor over a 2-3 month resting period.