A cool summer cocktail recipe using locally produced Ventura Limoncello

Blue Lemon from the Ventura Limoncello Originale 

Ventura Limoncello, crafted in the adjoining county north of Los Angeles, is a frontrunner for coolest infusion to this summer’s collection of cocktail recipes.

Owners James Carling and his wife Manuela Zaretti-Carling produce small batches of their award-winning liquid gold using an original recipe passed down from Manuela’s grandmother “Nonna.” Manuela made her first batch in 1999 with lemons from her yard. Eight years later, the Ventura Limoncello Company opened and in February 2008 they released their first product, Limoncello Originale. They’ve since added Limoncello Crema, which substitutes whole milk for water from their simple and natural ingredient list of lemons, sugar, and alcohol.

Each bottle features handpicked and hand-peeled lemons from local growers. Due to the reduced batch size (check your bottle for the hand-written number), they have a year-round growing season. They’re currently using the Eureka lemon, but James says, “We have tested the Meyer lemon. We like them too. The skin is very thin compared to the Eureka and it does not contain the same amount of oils. We have to adjust our recipe to take advantage of the Meyer, but have not yet found the right balance.” They have also tested the Pink Variegated lemon variety and explored other flavors from Ventura County citrus, so expect more tasty choices from this micro-infuser in the future.

I purchased a bottle of Originale from The Wine House for $20. A list of retailers is available here.

Already this Limoncello is being eagerly tested in bars around town; check out their recipe page for suggestions, and note the credits of who created each concoction.

I heard about Ventura through Erika, our Los Angeles Cooking Examiner, who used the limoncello in a cake recipe. I was more spirituous in my testing. My first instinct was to combine the liqueur with Hendrick’s and St. Germain, but the gin fought with the limoncello, and neither won. The second study yielded a sweet surprise:

Blue Lemon
5-6 muddled blueberries
Juice half a lemon (doesn't have to be from Ventura County, but it's cool if it is)
2 oz vodka
1 1/4 oz Ventura Limoncello Originale (keep it frosty in the freezer, serve it icy cold)
Shake with ice, strain and pour into a chilled martini glass.
Float a small topping of lemon-lime soda if you want a sweeter, fizzier solution.

The tart of limoncello is mostly in the nose—it’s like inhaling a spring orchard. Swallowing this 29% alcohol-by-volume liqueur, however, is akin to feeling the frozen power of Fimbulvinter. Plus, it’s slightly syrupy and stays in your throat after imbibing.

Could this be the miracle cure for the common cold?

Philanthropic and gastronomic Angelenos can sample Ventura Limoncello at the Concern Foundation's Block Party on July 11, or, if you can wait this long, at the 27th Annual American Wine & Food Festival on the Universal Studios backlot in October. Just don't tell Danny DeVito. 
 

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