Traditional Limoncello Recipe Using 190-Proof Neutral Grain Spirit

If you’re using 190-proof neutral grain spirit, you’re making limoncello the old-school way. Higher proof alcohol extracts more essential oils from the lemon peel, giving you a richer aroma, deeper citrus flavor, and that classic silky texture once properly diluted.

Ingredients

• 12 organic lemons
• 1L 190-proof neutral grain spirit
• 6 cups water
• 4 to 4½ cups sugar

Step 1 – Peel the Lemons

Wash and dry the lemons thoroughly. Using a vegetable peeler, remove only the yellow outer skin. Avoid the white pith underneath, which adds bitterness.

The cleaner the peel, the cleaner the final limoncello.

Step 2 – Infuse the Alcohol

Place the lemon peels into a large glass jar and pour the 190-proof neutral grain spirit over them. Seal tightly and store in a cool, dark place.

• Minimum infusion time: 10 days
• Recommended infusion time: 3–4 weeks

Shake the jar lightly every few days. By the end of the infusion, the liquid should turn a bright yellow color from the extracted lemon oils.

Step 3 – Make the Simple Syrup

Combine the water and sugar in a saucepan over medium heat.

• 6 cups water
• 4 to 4½ cups sugar

Stir until the sugar fully dissolves. Do not aggressively boil the syrup. Once dissolved, remove from heat and allow it to cool completely.

Step 4 – Combine

Strain the lemon peels from the alcohol using a fine mesh strainer or cheesecloth. Slowly mix the cooled syrup into the infused alcohol.

The limoncello will become cloudy immediately. This is normal and is caused by the citrus oils naturally emulsifying into the liquid.

Step 5 – Rest & Bottle

Bottle the limoncello and allow it to rest before drinking.

• Minimum resting time: 1 week
• Ideal resting time: 1 month

Fresh limoncello can taste sharp right after mixing. Resting allows the flavors to smooth out and integrate properly.

Serving Suggestions

Store the finished limoncello in the freezer and serve ice cold in chilled glasses. Proper limoncello should pour thick, silky, and intensely aromatic.

Helpful Tips

• Organic lemons work best because they contain more aromatic oils and less wax.
  
• Avoid using bottled lemon juice. Real peel extraction is where the flavor comes from.
• For a slightly sweeter limoncello, increase sugar to 5 cups.
• For a drier, stronger style, reduce sugar slightly.
• This recipe works with any citrus, Limes, Oranges, Pomelos, Grapefruits etc..
• Pro Tip: Source lemons from the Sorrento or from the Amalfi Coast 

Made properly, limoncello is bright, refreshing, and dangerously easy to drink.

For 750mL bottles refer to the infographic.