Limoncello Fizz (Served at Charley’s Crab, Palm Beach)
In a champagne flute combine:
- 1 oz Limoncello (store-bought or from recipe below)
- Splash of Domaine de Canton
- Fill glass with Prosecco
Garnish with lemon wheel or twist if desired.
Homemade Limoncello (Recipe from La Macina di San Cresci Artist Residency in Italy)
**Note takes close to 1 month for preparation of this authentic Italian Limoncello, but it’s worth it! **
- 10 organic lemons
- 1 liter pure grain alcohol (95%)– approx 4 ¼ cups
- 3 2/3 cups of sugar
- 1 liter water – approx 4 ¼ cups
Wash lemons well. Dry and peel off skin using a potato peelers without including any of white rind which will make it bitter. Put only yellow part of skins in a tightly sealed glass container ad keep in a cool place out of light for 20 days. Every 2-3 days, shake container to make sure peels are well mixed with alcohol.
After 20 days, filter liquid through a cloth to remove peels. Liquid should have characteristic lemon-yellow color.
Boil water and sugar on stove, mixing until sugar has completely dissolved and let cool. Then add to bowl with filtered lemon alcohol. Mix together.
Put mixture into liquid glass bottle and let rest for 8-10 days in a cool dark place. Limoncello will be ready to drink at this time– keep refrigerated after use.
Lucky Buddha Beer
Bottled at the Thousand Island Lake in China, Lucky Buddha Beer is making it’s way across the US. I can’t get over how cute the bottles are– they would be perfect to save and use as vases for a single flower.
According to legend, if one rubs the Laughing Buddha’s great belly, it brings forth wealth, good luck, and prosperity. Budai is also referred to as the patron saint of restaurateurs, fortunetellers and bartenders. When one overeats or over drinks, friends jokingly attribute it to the Laughing Buddha’s influence.
Check to see where Lucky Buddha Beer is available in your area here.
Facebook, Twitter/Instagram: @luckybuddhabeer