Bahama Bob's Lemoncello Dream
- 1 1/2 oz. Brugal Especial Rum
- 1 1/2 oz. Bahama Bob's Lemoncello
- 1 oz. Dolin Dry Vermouth
- 3/4 oz. Campari
Place all ingredients in a shaker filled with ice and shake until chilled and pour into a tumbler and garnish to your taste.
Bahama Bob’s Homemade LimoncelloUsing a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the rum over the peels and cover with plastic wrap. Steep the lemon peels in the rum for 7 days at room temperature.
Heat the water and sugar in a medium size saucepan over medium heat until the mixture boils and keep it at a slow boil for about 5 minutes. Pour the sugar syrup over the rum mixture. Cover and let stand at room temperature overnight. Strain the Rum Limoncello through a mesh strainer into bottles. Dispose of the peels and seal the bottle, place in the refrigerator for about least 4 hours, it lasts for up to 1 month.