Since I have been playing around with oleo saccharum for lemonade, I thought what else can be done with the zest from the citrus peels?

In a previous post, I mentioned candied peels. They came out great and go very well with hot teas.
Kid did an air freshener. That too worked very well.

So, why not an Arancello? Admittedly, there are a lot of recipes out there and each had slight variations. So I went to using info from Linsfoods.com since they had a formula.

https://www.linsfood.com/how-to-make-limoncello/

I let the zest rest in everclear for about 16 days. This is where the most variations seem to be. Some calling for 3 days, others up to 6 months.

Compared to the purchased Lemoncello I have, mine came out very similar in regards to alcohol & sweetness. I'm going to call this a success for now since I'm still learning and it tastes dangerously good.

Family wants to try it in a spritz.

Open to hear other's recipes or methods if willing to discuss them.

Update: Family loved it. Especially when made like a Spitzer.

Found a tip online about going to Aldi's to get their sparkling lemonade. It comes in a reusable Quillfeldt flip-top stopper bottle. At a good price too.

Now, I'll have good bottles for making more Lemoncello, Arancello (orange), andagrumello (mixed citrus).

Try other grain alcohols. Everclear, usually, has a bit more methanol than Gem/Mohawk, etc.

^^^^^
I doubt that Everclear has any significant amount of methanol.

Thanks for mentioning the alternatives to Everclear. I have not heard of them previously.

One video, the man described the longer the zest rests in the alcohol, the more blended the flavors will be.

@pipesmoker, Side by side, it’s a noticeable flavor…. Or, it was 20 something years ago, when I switched to the other brands for making extracts.

After a deep dive reading about methanol in drinks, I'm not too concerned. Not that I don't care, but I'm confident for two reasons. First, only buying quality controlled alcohol. Also, making citrus+cello is an infusion, not fermenting.

It was an interesting to read about. I was surprised that brandies have the highest methanol levels.

quote:

Originally posted by TRIO:
It was an interesting to read about. I was surprised that brandies have the highest methanol levels.

Not really that much of a surprise, I have noticed that Brandies, Cognacs, and GM have a greater negative on how I feel the next day than do other aperitifs. Mostly how it affects the quality of my sleep. One snifter (I rarely drink more) is enough to notice.

Very cool! I’ve been toying with the idea of trying to do this- thanks for the inspiration.

I make bitters by adding gentian root, allspice, cloves and cardamom to the Everclear/orange zest infusion. Let it steep for a couple of weeks, filter through a coffee filter, add a little simple syrup and there you go. Works great in tequila.