4 cl of white rum
3 cl of Limoncello liqueur
8 leaves mint
1 cl of sugar syrup
a splash of soda
2 lime juice
2 dashes of Angostura bitters
I have a confession to make: I can not stand Limoncello, I can not enjoy the classic Limoncello short after a meal or pour all over creamy ice cream or under a parasol at the seaside.
Or at least that was what I was thinking until now. Even though Limoncello is an intriguing, velvety booze, with that wonderful balance between freshness and that particular lemony sweetness that envelopes your tongue, well, after all, I don’t like it. Have I already said it?
But then, when I was preparing some Mojitos, an old, dusty bottle, buried in oblivion, caught my eyes and I added a drop of this yellow elixir (criminally snubbed for too many years) in the glass and that simple Mojito became a golden dream!
The result is an even more glacial and pungent Mojito with a stronger citrine flavor, less aromatic, but with amazing drinkability. The doses are very similar to the mojito’s ones, but I would remove a little bit of sugar to make it drier, even more refreshing. Adapt the sugar to your liking.
In honor of that little paradise that is the Amalfi coast, we will call this limoncello cocktail Amalfito: yeah, it’s very original!
Ingredients and doses for making the Amalfito cocktail (Mojito with limoncello)
- 4 cl of white rum
- 2 cl of lime juice
- 8 mint leaves
- 1 cl of sugar syrup
- 3 cl Limoncello
- 1 cl of soda
- 2 drops of angostura
How to make the Amalfito cocktail (Mojito with limoncello)
Place the mint in a highball with sugar and lime juice and gently pound with the pestle to extract the essential oils of the mint.
Add some white rum, Limoncello and stir gently, add two drops of Angostura and ice.
Complete with soda to find the desired alcohol balance.
If prepared with more soda, even in a bowl, it becomes a perfect cocktail for the late afternoon, to quench your thirst on a sunny day.