Make These Limoncello and Whisky Cocktails

The Italian liqueur limoncello is made from lemon zest, with flavors to match. “Limoncello has a bright, zesty, and sweet profile,” says Kate Williams, bar director at Nostrana in Portland, Oregon. “More like a syrup than lemon juice, it can add another layer of citrusy depth to a cocktail while maintaining balance thanks to its alcohol content.”

Williams points out that there’s a general rule in cocktail-making that lime pairs well with clear spirits—think blanco tequila, gin, and vodka—while lemon is a good fit with dark spirits like cognac, amari, and, of course, whisky. “Bourbon, rye, and scotch all work well with limoncello—it’s a match made in boozy heaven,” Williams says.

The Whiskey Sour is perhaps the most well-known whiskey and lemon cocktail, and it makes a great starting point for experimenting with limoncello, allowing you to boost the sweet and zesty lemon flavor while also adding body and texture to the drink. From there, the sky’s the limit: Any drink that would benefit from a burst of sweet citrus could use some limoncello in the mix.

Sicilian Sour

Kate Williams, bar director at Nostrana in Portland, Oregon

• 11/2 oz. Woodford Reserve or similar bourbon
• 1/2 oz. limoncello
• 3/4 oz. Earl Grey syrup (recipe below)
• 3/4 oz. lemon juice
• 4 dashes Fee Brothers Aromatic bitters

Shake all ingredients. Double strain into an ice-filled rocks glass and top with bitters.

Earl Grey Syrup

• 1 cup sugar
• 1 cup hot water
• 4 Stash Double Bergamot Earl Grey Tea bags

Dissolve sugar in water. Add tea bags and steep for 15 minutes. After steeping, gently squeeze each tea bag into the syrup before discarding. Bottle and keep syrup refrigerated for up to 2 weeks.

The Lemon Chiffon

Daniel Lagestee, beverage coordinator and mixologist for Journeyman Distillery and its Staymaker restaurant

• 1 oz. Journeyman W.R. or similar white whiskey
• 3/4 oz. limoncello
• 3/4 oz. walnut liqueur
• Lemon Twist for garnish

Shake all ingredients for 15 seconds and double strain into a coupe. Garnish with a lemon twist.

Langit Emas

Andrea Scott, assistant general manager and beverage manager at Wayan in New York City

• 1¾ oz. Jim Beam Black or similar bourbon
• 3/4 oz. limoncello
• 1/2 oz. calamansi juice
• 1/2 oz. palm sugar simple syrup (1:1)
• 3 dashes black walnut bitters
• Lemon peel and pandan leaf for garnish

Shake all ingredients with ice and strain into an ice-filled rocks glass. Garnish with lemon peel and pandan leaf.

Limoncello New York Sour

Benjamin Kirk, beverage director at Bastia and Caletta in Philadelphia

• 2 oz. Rittenhouse or similar rye whiskey
• 1 oz. limoncello
• 1/2 oz. lemon juice
• 1/4 oz. simple syrup
• 1 egg white (optional)
• Nero D'avola or syrah for float

Shake all ingredients with ice and double strain into an ice-filled rocks glass. Top with a baking spice-heavy dry red wine float.