Italian Mellocello-Refreshingly Mellow Lemon and Vanilla Infused Alcohol
OK readers, I’m going to let you in on a little secret. We like to booze it up a little at my house. Especially during the summer. There’s just nothing like an ice cold fizzy concoction to take the edge off, and cool your head in the hot summer sun.
This amazing lemony yellow treat is bright and summery, not just in color, but in taste as well. Plus it has a lingering “mellow” vanilla finish that will definitely “chill you out” this summer. My husband and I made this for the first time last year and we loved it so much that it ended up becoming the unofficial “Signature Cocktail” for our wedding, or rather wedding party, as it was just too good to share with all of our 250-odd guests. This summer, we doubled the recipe with intent to share a little… We’ll see how that goes.
I’d love to take credit for this amazing liquer recipe, but I can’t. Unfortunately, I can’t give anybody else credit for it either, as my husband printed it (without reference) off the internet last Spring, and I have no idea where he found it. No matter where it came from originally, you are going to thank me for sharing it. I guarantee it. You will notice this is a two part process with a bit of waiting for the alcohol to infuse, but it is totally worth the wait!
Italian Mellocello Recipe
2 750 ml bottles of Everclear (or Vodka if you prefer)
5 Vanilla Beans
6 c distilled water
4 c sugar
Sanitized 2-3 Liter glass jar with lid (we used a big pickle jar)
Fine mesh sieve
Bottles or container for bottling final product
1. Wash and dry lemons thoroughly.
2. Pare off spots, blemishes and stem ends.
3. Using a very sharp paring knife or peeler, remove zests (that’s the yellow part of the peel) and place in distilling container, or pickle jar as we like to call it. Be sure you do not get any of the white pith, for it will make your mellocello very bitter. If you do, just use your knife to scrape it off, before dropping the peel in the jar.
4. Add Everclear to jar.
5. Slice vanilla pod down the middle and scrape insides into your mix.
6. Seal tightly and allow to steep in a cool, dark place for 3 months. We sealed our lids with Saran Wrap and duct tape to be sure it was air tight. If your container is not air tight, the alcohol fumes will evaporate and the drink will lose it’s potency.
7. Swirl lemon peels around twice a week to mix oils and alcohol.
1. After 3 months has lapsed and you are ready to bottle your concoction, you will want to sweeten it up a little… or a lot, whichever you prefer.
2. Bring 4 cups of sugar and 6 cups of water to a boil in a large saucepan. Remove from heat and allow to cool.
3. Meanwhile, strain your lemon infused alcohol, through a cheese cloth lined sieve, removing all the peels and vanilla grounds. Squeeze cheese cloth to be sure you have removed all of the alcohol and oils from the peels.
4. Add sugar-water to lemon-alcohol and stir.
5. Bottle your mellocello! It’s done! . . . or drink it, whatever. I won’t judge you.
The longer you let it set after bottling, the smoother it will become, but it is perfectly drinkable right away. I suggest storing it in the freezer as it is delightful served “up” ice cold. I prefer mine in a rocks glass topped with seltzer water. So refreshingly mellow. I really hope you try this recipe. I know 3 months is a long time to wait for a cocktail, but it is so worth the effort and time put into it, and it will be ready before you know it. If you start yours today, there will be plenty of hot summer days left to enjoy your mellocello.
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