I've never been too big on after-dinner liqueurs or digestifs--my post meal tipple is usually a continuation of what I'd already been drinking during the meal (grab another beer, or mix another cocktail). But lately I've taken to sipping that most Italian of digestifs--Limoncello. But not just any limoncello, but homemade limoncello made with Filipino Calamansi limes, or what I like to call Calamancello (see what I did there?).
This recipe was originally intended to go into my upcoming cookbook, but because it takes over a month of steeping Calamansi rinds in grain alcohol to make this recipe, I decided to nix it because, you know, waiting a month before enjoying a drink is kind of a long time. Oh well, more fodder for the blog I say.
Although I've made a calamansi-infused vodka before on this blog, this Homemade Calamancello is smoother. It's more mellow. It's sweeter. It's better.