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Mojitocello – Lime Zest with Mint

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I should have posted this review while it was still summertime but better late than never I guess. This is actually batch #12 for those who follow along. I wanted to get fancy and do a batch that tasted like a Mojito.

Here’s the recipe I used:

Liquor: One bottle of 151 Proof Everclear

Liquor filtration: 5x

Lemons: 14 scrubbed organic limes plus one mint leaf torn in half

Days peels and liquor rested: 36

Simple Syrup – Cups Sugar: 1.75, Cups Water: 2.5

Final filtration: 4x

There were a few things wrong with this attempt. The first is pretty obvious, lime zest doesn’t taste like lime flesh. So unless I use lime juice in the future I don’t think the finished product will really taste like Mojito. I also used far too little mint, it was barely detectable in the flavor.

Here were my tasting notes:

Has the typical lime-cello green color and the texture is extra dense. Tastes like a sweet batch of lime-cello, you can hardly detect the lime that would make it mojito-like. There’s a hint of mint on the finish but this doesn’t taste like a mojito.

Despite the fact that it didn’t turn out as I’d initially hoped, this was a tasty batch. I may repeat it and add 10 mint leaves instead of one next time.

Limoncello with Lime Zest – Batch #11 Results

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I’ve heard that the secret to great limoncello is to add the zest of one lime to the lemon zest before infusion. So I gave this a try to see if it adds anything. The result had a nice milky white color out of the freezer, I don’t usually get that effect but I doubt it had to do with the lime. It may be the temperature of the freezer.

The lime did exert a flavor in the finished product, it’s pretty subtle but definitely a mild lime zest flavor (not to be confused with an actual lime flavor). It has a few other off flavors, possibly because the lime wasn’t organic, and it’s a little tiny bit harsh. The lime zest adds a certain something but I don’t think it’s a real improvement so I’m declaring that adding the zest of one lime isn’t the secret to great limoncello. Here’s the breakdown:

Liquor: One bottle of 151 Proof Everclear

Liquor filtration: 5x

Lemons: 12 scrubbed Organic lemons plus the zest of one lime

Days peels and liquor rested: 56

Simple Syrup – Cups Sugar: 1.75, Cups Water: 2.5

Final filtration: 4x

Batch #10: Limoncello with Lemon Juice

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So far in my limoncello-making career I’ve made very few batches that would qualify as unmitigated train wrecks. This is just one such batch. I read somewhere on the internet that adding the juice of the lemons to the batch along with the zest creates a nice flavor. I doubted it but like everything else I tried it.

YUCK. I can’t even rate it on the normal scale. It has such an overpowering tartness that it almost can’t be endured. Again, this was a fairly predictable outcome but I wanted to try it and now I have a batch of something, not limoncello, that I’ll have to use as some kind of disinfectant.

Recipes Using Lemon Juice

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Just a site update, I’ve significantly expanded the page on recipes using lemon juice. If you have any additions, please email them to me. Enjoy!