BEST LIMECello EVER + Key Lime Pie Cocktail!!!
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- čas přidán 23. 07. 2021
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I decided to make some homemade LimeCello and a Key Lime Pie Cocktail. This is one of the best things I’ve ever made! Recipe below.
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Bearded’s Lime infusion
8 large limes
500ml neutral spirit (80-96%abv)
Microplane - amzn.to/3x7V4N4
1. Use a microplane to scrape the green part of the skin off 8 limes. Steep the grated peel in spirit for 12 to 36 hours until the spirit is a beautiful emerald green, then strain off the peels and use the liquid to make limecello. If you use a vegetable peeler to skin the fruit you may need to let it soak longer to get the color and flavor you want.
Bearded’s LimeCello
250ml lime infusion
50ml Lime juice
350ml simple syrup - (equal parts sugar & water heated to dissolve sugar, then cooled)
1. Mix and store in pantry for 1 week, then store in the freezer.
Bearded’s Key Lime Pie Cocktail, a.k.a LimeCello Cream
250ml Lime Infusion
150g sugar
150ml cream
250ml whole milk
Pinch of cinnamon
Pinch of nutmeg
½ vanilla bean- or 1/4tsp vanilla extract
1. Heat cream, milk, sugar, vanilla, cinnamon, and nutmeg to 181F(83C), then turn off the heat, cover and let cool to room temperature.
2. Remove vanilla pod, then combine mixture with 250ml of lime infusion and mix thoroughly.
3. Stores in fridge for 1-2 months.
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#LimeCello #KeyLimePieCocktail - Zábava
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@@DaussPlays LoL, I see what you did there;-)
@@BeardedBored Would you believe me if I said it wasn't intentional? :P
@@DaussPlays Accidental puns are the best:-)
@@BeardedBored Well I've got your attention actually; here in Ontario the government makes it difficult to even buy a spirit over 76%; would 76% be enough for this you think?
Drink it all and the jar is going to be crystal clear XD
I bet that would make a great cherry limeade!
Wow, great idea!
We all need more friends like you
Dope name too
I have to admit, I love the lime-cello even more than the homemade limoncello! I like to add a vanilla bean to my lime-cello, it adds a smoothness and compliments perfectly!
I was told that Italian cello does not have juice, only zest, and French cello does. My recipe is apparently French, even though I got it from an Italian’s “family recipe”. A fifth of 100 proof vodka, zest of 15 large lemons, 2 cups of the juice. Steep 3 days. Strain, add 2 cups of sugar, shake, freeze overnight.
Absolutely awesome! BTW....for those interested., the spirit can turn cloudy for two reasons. 1.The oils from the lime skins can cause a cloudy color when diluting with water/syrup. In time , it will separate/settle and clear. 2. The lime juice added to the simple syrup can also cause an opaque color effect. The use of Agar can clear many fruit juices. Google for directions. Haven't tried the Key Lime Pie, yet. But I know it will be delicious.
I'm doing a batch of limoncello right now. An awesome bonus I got was 1 1/3 cups of fresh squeezed juice from the leftover lemons, which I mixed with 1 cup of sugar and 2 quarts of water. Best! Lemonade! Ever!
Head shake, eyes wide, smile blooming, "that does taste like key lime pie" good moment
Haha:-)
There are oils in the zest that are completely dissolved in High ABV alcohol but, when you dilute, the oils are less dissolved so separate out, making the citruscello opaque.
The Absinthe getting cloudy is called the Louche. and the looks exactly like what you have there.
Yep.
I love the idea of adding the juice!
ours got so perfect! thanks for teaching us how to do it
Love that stuff bro!!!
This is sooo good!! Waiting for cream to cool now
Just an idea i seen on "Master Distiller" try using a french press for coffee to starin the particulate matter. The vacuum would as well leach any remaining flavors from the strain off as well. Achieving maximun flavor and hopefully clarity as well.
I would totally dunk some Nilla wafers in that key lime jar for the complete experience lol
My limoncello is nice and clear will have to try this one out. And for me it's less water is the key to a clearer spirt but your abv is pushed up lol
Shared this idea with the wife and his what a party of my next neutral run is being used for.... Lol sounds amazing man! Can't wait to try it!
Thanks you
Ecto cooler was my drink back in the day! Also, I love the idea of adding club soda. What a summer drink!!
Ecto cooler was the bomb-diggity!
Definitely gonna try this one asap
Good luck on your batch!
That sounds amazing, I have batch of lemon that been going a month. I may have to try the key lime pie recipe with the lemon cello. Thanks for sharing, love everything you do.
Lemon cream would be delicious:-)
Tis the season for cello, well anytime is a good time for cello!!
Agreed:-)
Fantastic job! Will definitely have to give it a whirl. 👍🏻
Totally worth it!
I made limoncello two years ago. It was cloudy, but I let it sit in the fridge for months. By then, it clears up on its own. I still have it in a fridge because I stored it in an old vodka bottle
Good to know. Thanks!
Cool broer,
Will most definitely try!
Thank you 😊.
Enjoy
great video, thanks for the recipe and for sharing the experience. Cheers
Thanks Hodgy:-)
Off to market to get limes tomorrow. They both look yumm .👍
Good luck on your batch!
I mixed some of this limecello with some of the high proof blueberry spirit as shown on Still-It and it was amazing! I used a 50-50 ratio, but that could be played with to perfect the taste. The blueberry and the lime play off each other and enhance each other to create something really nice.
Love the video and apparently so did my wife. She just looked over at me and said what are doing sitting around you need to get to work! Can’t wait to try this recipe out!!
Hahaha, awesome!
My limoncello an pomelocello (pink grapefruit) are clear/yellow and pink. I used a pot on the stove to make the sugar syrup. I also added a bit of glycerine to make it more syrupy.
Great stuff!
Looks great! Bottle the clear green spirit and treat it just like absinthe.
That's the ticket:-)
Another awesome video thanks. I may do a raspberry version since I had a big crop this year.
That sounds delicious!
Tried the limecello; turned out so well I used the micro-planer to make limoncello the same way! Turned out great; so yellow and smooth, even better than with the peel zester.
Yeah, I finally got a new microplane. So much sharper and better at getting just the skin:-)
Was going to mention that about chill separating and then decanting cause my grapefruit one did the same and after a couple decants and a filter it turned crystal clear.
Good to know:-)
Hey Bearded, sounds great need to try that Cheers my Friend
Totally worth it, brother:-)
Hi! Yes, I think long period of "siting" in the fridge will make this Lime cello clear. 🥂
I hope so! Thanks:-)
I must try that. 👍
Definitely make some:-)
What you do about the color is serve it in a mat grey glass so in looks vivid by comparison.
I would totally drink that looks tasty 🔥
Dangerously tasty:-)
These are amazing man! Great for the backyard in the sunshine on a glass of ice. I can't keep up with the demand though, so tried limocello just on regular old store-bought vodka. Took a little longer to pull the flavour out and the colour seemed duller to me, I presume because of the 40% abv but still fantastic! Thanks for the inspiration man you're the best.
Glad you like them!
Made this on the weekend with everclear. I used the juice (and some pulp) of 4 limes to really bring out the flavour. VERY impressed! May try the key lime part this weekend. I may also play around with this a bit, as we had a cream of lemoncello in Italy that I really miss. Glad I found your channel!
Awesome! Have fun experimenting with the cream, but make sure you don't use any lime juice, only the lime infused spirit. Otherwise the acid in the juice will curdle the cream;-)
Having worked in a morgue, I can't tell you what it reminds me of ..
But it definitely does.
I'm sure it tastes great.
My wife said the first batch looked like bile, LoL:-)
Ciao my name is Gino, I'm from New Zealand and have just stumbled on your channel, i love your Limecello and Key Lime video, am definitely inspired to make some. I'm actually in the middle of making a reasonable size batch of Limoncello currently, but I've been thinking for sometime about lime. Many thanks for sharing ideas, grazie - Ciao
Just did a lemonchello and a limechello batch. Using a fine cheese grater, it only took one day to get the infusion done.
This is fantastic, thank you for sharing these videos!
Glad it worked out for you:-)
That's special stuff right there oh the key lime pie is amazing 🙏🙏
Doesn't last long either. Make a bigger batch;-)
@@BeardedBored I made a half gallon worth but it's not enough 😁
@@pushthepunisher Hahaha!
Hi there ! Very interesting ! Try some ground eggshells for clearing, it may work.
Thanks!
a few days ago i came up with the idea of a key lime pie cocktail , thought no one came up with this so i done some searching and i think my recipe is unique as i found other called key lime martini or crush etc nothing like the more natural ingredients and process i make it , for me it was a hit , needs a bit of tweeking before i let others try it
I started this morning. Going to make one of each. I will be sipping some key lime soon!! Started with UJSSM.
Have a good Sunday afternoon;-)
i cant waite to see what you come up with for fall time... my daughter inlaw just brought me bunch of ginger root, and 4 cans frozen apple juice concentrate. then ask me if i planned on making apple pie shine anytime soon lol. Great stuff!!
Haha, that's awesome that she brought you the ingredients!
@@BeardedBored kinda hard to say no now lol
Sparkloid powder would probably work. We use that to clear meads and wines.
Might try it on my "ugly" jar;-)
I'm more of cocktail drinker than straight stuff so these cream drinks look good. Let me know if the house next door ever goes on the market. I'm buying & hopefully you'll share some of these with your neighbor! Seriously, great job with these videos...
😂👍🍺
Try this with Dulce Vida Tequila Blanco
100 Pf and agave as your sweetener. 👌🏻
Thanks very nice, an alternative to sugar would be natural stevia, it’s less likely to fall out of solution.
Might help. Thanks:-)
It's almost like you knew I had 5 gallons of a sugar wash ready to run
Also update I made the orange creamsicle once again when I drained my peels I added more clear shine to see what another week in the same peals would do and after another week it's a minimal change 5 to 7 days is perfect
Maybe I'm psychic?!😜
Add Sparkalloid, wait a week and filter with a plate filter like Buon Vino or EuroFilter. Another way of solving the problem is to invest in a 100ml centrifuge (around $400). They can be useful if you grow your own yeast.
Great advice! Thanks man:-)
I like how you drink directly from the jar so ya don’t have to share it😁Great video!
its ok to share good spirits from the jar.......alcohol kills the bad stuff lol
😂
I did Jesse’s limoncello a year ago… exactly the way he did and it was cool. Then I switched it up… 94% abv, then a mix of lemon juice (1/4) , water (1/4) and simple syrup(1/2) to approx 40% and whammo… and it DID seperate in the freezer… waiting for summer to see what’s best… filtered off or mixed/blended with soda water. I’m looking forward to summer…!
This stuff is magical on a hot day;-)
l made this and cant get it to last long enough to see if it will separate this is so grate
A glass of Key lime pie sounds like a much requested drink at a cookout… your recipe should scale up well. Great content, Bearded. No wonder your “subs” just keep on growing. Thank you!
BTW, that color was spectacular, it brought to mind Montgomery Scott.
Haha, you're right! I've been looking for a way to make "Alderbaran Whiskey":-)
I did a blueberry lemoncello and it cleared out like your grapefruit. A little shake is all it takes. Looks fine and tastes great! Great job! Been waiting for this flavor.
Blueberry lemoncello? You're a mad genius!👍
@@BeardedBored yup. Did pretty close to your recipe for lemoncello but added fresh picked blueberries on top of the lemon and let sit for like 3 weeks, maybe a month. Then sweetened. Its killer..
@@b9brutality Nice!
And now let's try it.
Best username ever? I think so👍😜
I loved the video and can’t wait to try it. Do you have any thoughts on having the liquor fairy run the spirit though lime peels in the gin basket? Then follow your recipe.
since cbd hemp flower is legal maybe give a shot at a CBD chello? use some juniper to bump up the dankness and lime to bump it up for the bite.
My state is not weed friendly. I don't think I can risky googling hemp flower, even if it's for cbd;-)
Sounds delicious! Do you think you could make a Thai inspired version with palm sugar, ginger, chilli etc??
That's a great idea! I'm also working on a Filipino lambanog that might do well with those flavors, too.
that still looks good for a lime cello but a suggestion for you if you want to maybe try and clear it up more try running it through cotton filtration ,that is what i use on my distiller alcohol like whiskies or whatever to make them come out crystal clear ,might help improve your lime cello, just take a small funnel and insert a small piece of cotton from a cotton ball (cosmetic ones) and run the stuff through it, dont use too much cotton or it will take too long but juts enough so it starts flowing slowly and you can pass it through more than once if necessary
I use a potato peeler to get the peel without pith. It's so much easier to strain the alcohol off the peel when it's in strip. Just my experience, ymmv.
I think citric acid instead of lime juice would keep the color.
✨😎✨
I think you're on to something! Thanks!
You could try clarifying the lime juice before adding it to keep the color. The book Liquid Intelligence: The Art and Science of the Perfect Cocktail by David Arnold has instructions for clarifying citrus juice.
The Emerald green looks fantastic! 'Liquid Intelligence: The Art and Science of the Perfect Cocktail' by Dave Arnold.
If you want to make the lime juice crystal clear. I would try citric acid first 😊
Cool, thanks!
You can remove the cloudiness by straining the lime juice thru a coffee filter first before adding it to the alcohol. Also, beyond straining the pulp and solids out of the juice, you might consider adding agar (though it may affect the flavor).
I was thinking the same thing... Lol
In the bar we call it clarified lime juice, but it's made with agar... It make a huge difference in cocktails and their clarity!
Try adding more alcohol to a sample of it. If it is louching it will clear up fairly fast once the ABV gets high enough.
Yeah I think that might work.
@@BeardedBored Well, did it? Inquiring minds need to know ;)
@@danthemann It got less cloudy, but didn't darken. The trade off is that it's now a much higher abv, so you still have to mix it to get it to a drinkable abv...which makes it cloudy again;-)
@@BeardedBored Yes, I have that problem with my gins sometimes, I need to use less oils I guess. But if it looks good pouring that counts for something. After that think of how absinth or pastis clouds when you add water... You planned for that to happen ;) Thanks for the followup.
Have to give this one a go, have never had any cello
Hey Beaver , have to tell you you don't know what you are missing cello is great Cheers!!
You've got to try one, broer:-)
If you're looking for something limey a sparkling search YT for the "Mojito Kilju" made by "CS Mead and More"
Made this myself and it was amazing. 2nd batch is almost ready for bottling.
Thanks!
I used a micro plane to make limoncello. I found it was much easier and faster that way.
Definitely a better tool for the job:-)
I love ‘cellos, Bearded! The only thing I can think of to preserve color is higher proof, say 45%. I have not tried this bu might on my next batch. What could go wrong😏
That would help. It was about halfway thru adding the syrup that it really changed.
Great video Bearded. Guess what. I am heading to the market to get me some lime,
Awesome! Good luck on your batch:-)
pouring hot simple syrup into alcohol will cause the alcohol to evaporate . either let the syrup cool or use cold water
Food grade lime essential oil isn't green at all. About a half teaspoon into a half quart of high proof spirits, shake well then top off the jar with your favorite water. Looks like lemonade when you are done.
If you want Emerald green ,simply infuse with 40% vodka , add the sugar to the bottle and no water added, shake like hell. Tadaaaaaaaaa.
Gove it time and let it sit… I added lime juice to a mojito inspired kilju (CS Mead & More’s recipe) and after a few weeks of sitting in the bottles the solids and murky stuff all settled in the bottom of the bottles. So if you want clear lime cello it most probably just needs time. Make a large batch, let it sit and if need be, rack off the clear part. Use the murky part for your key lime pie drink. Use the clear part for straight lime cello.
Thanks Edda!
I recently infused some rum with the raspberry mush my wife had leftover from making jelly. I used a vacuum sealer with a half gallon canning jar and the result was amazing. I'm curious about your thoughts about that process, and would it work with wood?
That sounds awesome! Yes, there is a distillery in Ohio I think that does vac aging. Check out the Age Whiskey channel. He just did a vacuum chamber test run. Really interesting results.
Key lime. Mmmm.
Did something happen to George over at barley and hops?
Add robbery liquor and then made me some syrup like you did with the apple moonshine
My first year hops are trying to produce late season hops should I let them
If you use 70% alcohol there will be less low density particulates after it is diluted but the color will still not be that emerald green and it will extract as much of the flavour - leaving it longer will extract more of a grassy flavour which is not the best
Dude. I made this and I am stunned by how good it is. It remained clear and beautiful emerald green after I added simple syrup. Maybe I just added less than you did. I started with 190 proof Everclear and diluted it down to a little over 100 proof with the simple syrup and then I made a vodka tonic with it. As soon as I added the tonic, it turned to green milk like absynthe, but it was a pleasing color of green milk. I think if you play around with the ratio of water and sugar you should be able to get a satisfactory color on yours. I am of no help because I did not measure anything and I have no idea how much sugar was in my simple syrup, as I made it weeks ago (without measuring). I love your channel, BTW.
Thanks man. Glad it came out pretty and tasty for you:-)
I used key limes, what a pain to zest, but I am a key lime pie lover. Almost done modifying the recipe to make it vegan. Thanks for the inspiration.
I was kind of glad I couldn't find key limes;-)
@@BeardedBored Helps to live in South Florida!
During the fermentation in the mash have you ever added fruits to it? Ole mountain boy I knew liked to get bananas and strawberries to make up for when he couldn’t get enough sugar “so he says”
Not for the this vodka base, but fruit additions are good for flavored spirit mashes like brandy, whiskey or rum;-)
So you could say you are "pithed off" about the first batch. 😆
😂
I made a batch of this without the juice and the spirit ended up the same colour. It is louching, caused by the amount of citrus oils. Often see this in gin. To clear it add some more high proof spirit (louching happens as the ABV drops)
So my distillation fairy brought me a neutral spirit honey shine so I might try to sweeten it with honey instead of sugar. Also might try to filter lime juice or use citric acid and see if I can hold the color
Nice!
Unfortunately I'm not sure that jade color can be kept after doing everything I can think of I still lots it. I think what we are dealing with is the oils and and flavors coming out of solution when its proofed down. The same type of cloudiness that you get in tails
@@garykuchan8371 Yeah, it's probably louching like absinthe.
I’m gonna try citric acid instead of lime juice and see if the natural emerald color holds
Let me know how it goes.
Bearded & Bored (or 'Board'...poor Jesse) Thank you. I could...and might ought to...see a therapist. But I strongly suspect that you do more for me than s/he would. (again) Thank you. I appreciate you. [You, and Jesse, and George help me to keep what's left of my head above 'water'. (theoretically)]
Best to you and your'n. I agree with you -- Mrs. Bored is the bomb. Y'all rock on.
Thanks brother:-)
Wow. Cool vid!
I just wondered...
If we make sweet stuff, like cookies or cake/pie. We always ad a pinch of salt to bump up the flavor...
Does it work the same for drinks?
It can definitely enhance the flavor. Like margaritas with salt on the rim of the glass:-)
The only way to keep it clear would be to for-go the juice! :) Sounds good otherwise. Far as the key lime pie cocktail, I would have added a pinch (no more) of real cinnamon, not cassia, to the blend. It looks great, may have to try that one (need a break from blended scotch)! LOL!!! Thanks again brother for the great vids. Peace. Rev. D.
Thanks Preacher:-)
Nice… I can see you not stopping…. Mango, Pineapple, kiwi…….. go nutz, we will be watching……. Haha. Cheers.
Those are trickier, but I'm interested to try them out:-)
@@BeardedBored would have to use the flesh of the fruit in stead of the skin... but would be interesting for sure. I like the cherry limeade Jamie called out.
So why not straight cream? Too thick?
Also love the giggles after graciously sampling the finished product- hilarious
Just a mix I've used before, but these cello recipes are very adaptable to experimenting:-)
Try cold crashing it or some wine filtering clays to settle out. We all know it's the oils from the limes causing the issue. You have to go light on the water or else.
Yes, indeed, it's the essential oil into the limes who causing this issue. Use isinglass, bentonite, ... I never used these products. I read somewhere to first reduce the alcohol to 40 degrees and then add the lemon. Then, there will be less oil in it. And as Rex Reed said, putting it in the fridge will help. When you put more alcohol to it, it will be green again because there will be less water. Oil and water won't mix well. But this you don't want :-)
I'll try that:-)
Saw that Trader Joe's is selling a Coffeecello. Now I'm want to try your cream technique on a homemade version.
Interesting! Let me know how it goes. I love coffee and booze, so that's right up my alley:-)
A glass of Key Limecello and a cup of Coffee'n'Creamcello. Talk about a perfect end to a good steak dinner.
@@TheGrainBench Indeed!