The iconic Italian liqueur that’s got us all saying “molto bene”.

Classically Italian, with a bright, almost neon-yellow hue, limoncello is enjoying its time in the sun with Australian drinkers (and producers – there’s a long list of Aussie makers peeling piles of lemons to make their own). This delightfully tart liqueur, often served as a pre-dinner aperitivo or an after-dinner digestivo, boasts a refreshing, citrusy aroma and an invigorating zingy flavour that’s balanced by a hint of sweetness. Let’s dive in and say buongiorno to this famous liqueur.

A taste of Italy

Enjoyed neat, on the rocks or mixed into a range of cocktails (we’re loving it right now in a Raspberry Limoncello Martini), limoncello is your passport to the sun-drenched shores of Italy – no flight required. We reckon it’s the taste of the good life, and with this intensely lemon-flavoured liqueur super versatile and delish, it’s not hard to see why everyone’s so into it right now. It was the next natural step after Aperol Spritzes, Negronis and anchovies on everything.

A tale of two coasts: the origins of limoncello

The exact origins of limoncello remain unclear, with various regions along Italy’s azure-blue coastline claiming its creation. Some say it was invented centuries ago by Amalfi fishermen who customarily sipped the lemon liqueur before heading out to sea. Others attribute it to Sorrentine nobles who offered it to their guests as a sign of peak hospitality. But the most famous tale involves Maria Antonia Farace, a Capri hotelier who crafted the zesty drink using her secret recipe and then passed it down to her son, Massimo Canale, who registered the trademark in 1988. Regardless of its true origins, limoncello has conquered more than half the world’s markets, with its deliciousness gracing the tables of today’s finest restaurants and bars.

How is limoncello made?

The magic of limoncello lies in its harmonious blend of simple yet quality ingredients. Plump, fragrant lemons take the starring role, of course. Their peels (no pith, thank you), infused in high-calibre alcohol, release their vibrant citrus essence, creating zippy sour flavours. Sugar adds a touch of sweetness, balancing the tangy citrus notes to create the perfect lemon-flavoured liqueur. The secret to an exceptional limoncello lies in its lemons. Artisan limoncello producers use only the finest Sorrento lemons, grown in specific Southern Italian districts, that boast a unique sweetness and fragrance that imparts an unmatched flavour to the liqueur.

How to make your own limoncello

Want to try your hand at making your own at home? Seek out a high-proof vodka or another high-ABV neutral spirit, and because only the outer yellow peel of the lemon is used, unwaxed organic lemons are the ideal choice because they haven't been exposed to pesky pesticides. This combo can be left to infuse for around four days, or up to a month – the flavours will get stronger the longer you leave it. And once the peel is strained from the liqueur, you can add a sugar syrup to suit your taste, balancing out all that lifted lemon goodness.

How to drink limoncello

Limoncello’s versatility knows no bounds. Served chilled and straight, it makes an exceptional digestif, cleansing the palate after an Italian feast. But it doesn’t stop there. Its refreshing flavour makes it an ideal addition to so many cocktails, putting a tangy twist on classic concoctions like the Lemon Drop, Tom Collins and even the OG Margarita, or you can simply add a dash to your favourite sparkling wine for a citrus-spiked Limoncello Spritz. If you want to get fancy, whip up a Lemon Meringue Pie-tini, or mix it with gelato and prosecco for some serious Italian flair – the Strawberry Patch is an excellent place to start. And if you’re a sweet-tooth seeking a truly indulgent but simple treat, try it drizzled over your favourite ice cream for a must-try dessert.