By Pat Kelley

Limoncello packs an intense lemony flavor with a very sugary finish. There's little wonder why. It is made from little more than lemon zests, a neutral alcohol and sugar. It is immensely popular in Italy, and the lemons from the Italy's Amalfi Coast are said to make a particularly pleasing limoncello. It has become fairly common in U.S. liquor stores, and Caravella is a brand that is among the most common. Though it is popular in some cocktails, limoncello is traditionally sipped chilled, on its own.

Making lemoncello can be done at home too.

Step 1

Keep the limoncello in the freezer. It'll keep cold that way.

Step 2

Serve after dinner. Limoncello is traditionally served as a digestivo, meaning its served after a large meal to help digest. It's sugary flavor will complement desserts.

Step 3

Pour into liqueur glasses. Limoncello is traditionally taken without ice, but served ice cold. On the Amalfi coast, it is served in small ceramic cups — roughly 1-1/2 oz. per serving — but any glass will do.