Spicy Spring Lunch
As the days lengthen and the desert starts to bloom, what better time for gathering a group of friends for a casual lunch to celebrate new life and the days of darkness coming to an end? McKittrick ha...
This desert version of limoncello is inspired by Franny’s, the late, great Brooklyn pizza joint where they used this technique for their house limoncello. Reducing the sugar makes it less cloying than many traditional lemon liqueurs, and the chiltepin gives it a lovely wash of warmth. I used 80 proof Skyy vodka, but you could also experiment with grain alcohol or a higher proof vodka. You’ll probably have to adjust the sugar ratio if you do. It’s also important to use organic lemons because anything that’s on the surface of the lemon will macerate into the finished product. Please note that this will take at least a month for aging, so you’ll need to get it started well in advance of your planned lunch date.
Ingredients
- 1 (750 milliliter) bottle vodka
- 2 organic lemons, rinsed and cut in half
- ½ cup sugar
- ½ cup water
- Zest of 2 organic lemons
- 1 crushed chiltepin
Instructions
Pour the vodka into a clean glass jar.
Wrap 2 lemons individually in cheesecloth and, using kitchen twine, suspend them over (not in) the vodka. Seal the jar tightly and let sit undisturbed in a cool, dark place for at least one month. Longer won’t hurt.
To finish, make a simple syrup by adding the sugar and water to a saucepan and stirring over medium heat until the sugar is melted. Allow to cool to room temperature.
Remove the lemons from the jar and discard, then add ¾ cup of the simple syrup. If you like it a little sweeter, add more to your taste. You can refrigerate any leftover simple syrup in a sealed jar and use it for cocktails or other drinks.
Stir in the fresh zest of 2 lemons and the crushed chiltepin. Let sit for 30 minutes, and then strain through a fine-mesh sieve or more cheesecloth. Chill before serving.
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