Limoncello Dicapri Originale Ricetta di Capri

Limoncello Dicapri is made on the island of Capri in the classic southern Italian way, steeping the peel of regional lemons in spirit to draw out their fragrant oils before sweetening, with no artificial flavours. The peel does the work, since the aromatic oils sit just under the skin, and it is bottled bright yellow at 30%.

The nose is fresh, intense lemon peel, the palate sweet and fruity with a balance of citrus acidity and a faint bitterness, finishing long and zesty. Behind the bar it brings concentrated lemon and sweetness: serve it ice cold and neat as a digestivo in the Italian fashion, lengthen it into a Limoncello Spritz with Prosecco and soda, or use it to sharpen a lemon drop or a sour. It is also good poured over sorbet or vanilla ice cream.