The Italian-American philosopher Vito “the Godfather” Corleone once said “a man that doesn't spend time with his family can never be a real man.” Of course, the good Don — God rest his soul — never met The Imbiber’s clan, who rate somewhere between the Mansons and the Jacksons on the Bonkers Meter. Ah, but a real man’s gotta do what a real man’s gotta do, and so I recently ventured to the east coast for a flaky family reunion, where my Uncle Nello — God rest his soul (he’s not dead yet, but it’s good to plan ahead) — reintroduced me to the joys of one of Italy’s most d e l e c t a b l e delights.
Limoncello is a fresh-tasting liqueur made from sun-kissed Mediterranean lemons, sugar and alcohol that has been a staple in the Old Country for g e n e r a t i o n s. Nello’s favorite labels have long been Villa Massa and Limoncello di Capri, but he’s recently taken a shine to Limoncé — Italy’s top-selling brand. Limoncello, which retails for around $20 a bottle, is traditionally served straight up and ice cold as an after-dinner “digestivo” or to cleanse the palate between courses, but stylish cocktail recipes have been popping up in America to satisfy this country’s martini-crazed consumers. Just as he did with cigarettes and painkillers (hey, I was only seven, and didn’t know any better), Nello made me an offer I couldn’t refuse, and consequently, got me hooked on a limoncello-based libation called the Belmont Gran Centennial. The BGC was created by talented New York mixologist Aviram Turgeman in celebration of the 100th anniversary of the famed New York racetrack, and odds are that even limoncello purists will agree it is one cool concoction. So g’head and try it … you’ll like it. And by the way, Nello knows a thing or two about the ponies, and he swears by Afleet Alex in Saturday’s Belmont Stakes. The Belmont Gran Centennial 0.75oz GranGala Triple Orange Liqueur 0.75oz Limoncé Limoncello 1.5oz Bacardi Limon Rum 0.5oz Fresh lime juice 1.5oz Brut Champagne Lemon Verbena sprig for garnish Pour first four ingredients in a mixing glass, add ice and shake for 6 seconds, strain into an ice-filled highball glass. Top off with the Champagne. Garnish with the Verbena and serve with two long-sipping straws. (Can also be served chilled in a martini glass.) (E-mail questions, comments or suggestions for the Imbiber to)
Originally published in the Santa Monica Daily Press print edition on June 10, 2005. Read the original PDF.