Roots & Rituals: A Limoncello Cocktail

• 1 ozgin
• 1 ozlimoncello
• 1/2 ozamaretto
• 1/2 ozfresh lemon juice
• 1/2 ozrosemary syrup
•  splash of cold-brew coffee (about 1/4 oz.)
•  _______________________________
•  Homemade Limoncello
• 1(750ml) bottle vodka
• 9lemons, peeled
• 6 cups, 4 oz. water
• 3 1/2 cupssugar

Preparation

1. 1.

   Add all of the ingredients to a shaker with ice. Shake to chill and strain into the glass.Rosemary SyrupAdd a sprig of rosemary to 1 cup of sugar and 1 cup of water in a saucepan and simmer on low heat for 1 to 2 minutes. Stir and simmer for another 1 to 2 minutes until the liquid is translucent. Remove from the heat, discard the rosemary sprig, and allow the syrup to cool. Will keep in the refrigerator for up to 2 weeks. Homemade LimoncelloBoil 6 cups of water and add sugar. Once cooled add the lemon peels. After 1 to 3 days, strain the peels from the syrup, then rinse the peels with 4 oz. of water but keep the peels and water. Add the peels and the 4 oz. of water back to the strained syrup in a large sealable container. Add the vodka, then seal and leave in the freezer or a cool place for 30 days. After 30 days, strain out the peels. Will keep for up to 2 years when stored in the freezer. NOTEStore-bought limoncello can be substituted, but since it’s usually on the sweeter side, the amount of cold brew may vary because it’s used to balance the sweetness of the cocktail.