Saturday, August 26, 2017

Bahama Bob's Lemoncello Dream

     The summer is rapidly coming to a conclusion, but there is time for a few more summer cocktails.  Here is a really refreshing idea using a number of unique ingredients that really work well together.  I love how the flavors play on your palate and linger long after the drink has been gone.  Try this one for an afternoon on the patio or on the aft deck of the boat.

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 Limoncello
  • 5 Lemons
  • ½  Bottle Brugal Especial Rum ( 1 Liter)
  • 2 cups Water
  • 1 ½ Cups of Sugar in the Raw
     Using 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.