Anyone have a particular brand of limoncello that they like? (17 replies, last updated by twodales June 19, 2007)

I am going to make Limoncello from a recipe in the most recent Saveur. It calls for the peel to infuse for 48 hours with a pure grain alcohol. My 3 questions are: 1. Does 48 hours seem like a long enough infusion period? 2. Can one... (28 replies, last updated by jmturri November 12, 2009)

I haven’t visited Iavarones Prime View yet but I know the Danny DeVito Premium Limoncello from Harbrew Imports, Ltd. is fantastic. It’s just rolling out in restaurants and stores now. And it even has it’s own... (11 replies, last updated by GreatNeckGal April 15, 2008)

all different types and styles of food but put a premium on quality and good service. -Decor and view are not so much an issue although this is not the time for us to try your favorite dive. Thanks. (2 replies, last updated by RickL March 26, 2008)

An important consideration is that more highly concentrated alcohol will be a better solvent for the flavor compounds you’re trying to leach out, so the results with vodka may be a bit disappointing. Limoncello, simply a... (8 replies, last updated by JMF February 15, 2007)

Avenue South (American). There also an Italian place called Limoncello that is loved by many, but not by me. However it gets rave reviews — so perhaps my two bad service experiences were a fluke. A quirk, if you will, which... (13 replies, last updated by Sport March 4, 2008)

Well, nothing revolutionary, just fun: Limoncello is my favorite, hmm, which also makes a good aperitif... A version of limoncello made with oranges. 44, inspired by you – I really like this stuff! I’ll have to try it... (17 replies, last updated by coolbean98 October 25, 2006)

i’d also recommend getting them a bottle of premium rum: Barbancourt 15-year aged rum or the top of the line Appleton’s (high-end rum: tasty, less common than buying single malt scotches, and a little less expensive... (14 replies, last updated by Miyagi July 30, 2004)

a Newbury St location premium. And despite being owned by a famous stylist, I’ve never found a hair in my food. Of course, the easiest way to start a tedious quasi-religious war on this board is to say you like some... (7 replies, last updated by Italophile January 28, 2004)

Personally I like water or seltzer with my gin. If I am having a G&T I like Schweppes as my regular, easy to get tonic water. I am in the process of doing articles and reviews of high end and premium tonic waters. I would love to... (37 replies, last updated by Chew on That January 18, 2008)

paying a princely premium to eat on a lovely patio in Beverly Hills. (11 replies, last updated by minnie April 26, 2008)

Last year for the holiday, we gave everyone Coopers mail order. This year, we’re making a basket for everyone. Think we’ll do Treaty Oak Rum, Paula’s Texas Spirits (think maybe the orange), and a nice bottle of... (19 replies, last updated by tipsytexan January 16, 2008)

as well as flavor. And the reason to go a little on the sweet side is that freezing will dull the flavors so you want to compensate a little. Other things can be added – an extract, a splash of limoncello, Grand Marnier or... (8 replies, last updated by AnneInMpls July 29, 2006)

for commercial growers to realize that people would pay a premium for Meyer lemons, which made up for the fact that they’re somewhat more delicate than “regular” lemons and don’t keep and ship as well) the... (32 replies, last updated by Emmmily April 7, 2009)

The rosette pasta at Limoncello. ROSETTE AL MONTASIO ED OLIO Di TARTUFO – Rosette Pasta with Montasio Cheese and White Truffle Oil. (31 replies, last updated by BK November 9, 2005)