Limoncello di Capri

Not all limoncello is created equal, and this is the bottle that proves it. Limoncello di Capri is made on the island itself using Ovale di Sorrento lemons — a PGI-protected variety, thicker-skinned and heavy with fragrant oils, hand-peeled so only the zest goes in and none of the bitter pith.

The method is patient and simple. The peels rest in high-strength grain alcohol for around five days in a cold infusion, drawing out colour and aroma before being filtered off and blended with sugar and water. No colouring, no shortcuts — the cloudy yellow comes straight from the fruit. At 30% it has the strength to carry all that citrus oil.

Straight from the freezer, the aroma hits first: intense, zesty lemon, like standing in a grove after rain, with a lift of lemon curd and blossom. The palate is sharp and cleansing, proper lemon rather than lemon sweets, with just enough sugar to round the edges and a long, mouth-watering, citrus-bright finish. Serve it too warm and it turns syrupy — the freezer is not optional.

This is the end of a long Italian dinner in a glass. Pour it icy, toss it back, and let the whole table exhale.

How to Serve

Keep the bottle in the freezer and serve in small chilled glasses, neat, as a digestivo. It also makes a fine spritz with Prosecco and soda, or poured over lemon sorbet for a sgroppino.

Where to Drink It

Bocca di Lupo in Soho to finish a southern Italian feast. Cecconi's in Mayfair for a polished digestivo. Bar Termini in Soho for the icy, no-fuss version.

Food Pairings

Beyond dessert, try a splash over a bowl of fresh strawberries — the acidity makes the fruit taste even more of itself.