Homemade Holiday Liqueur: Pompelmocello

Homemade liqueurs are the ultimate gifts that keep giving. They continue to mellow and improve over time, and always trigger fond memories of the gifter when the recipient takes a little post-prandial tipple.

I've been making whatevercellos for years now. Limoncello is the most famous, of course, made from large, pungent lemons from Italy's southern region, but almost any citrus will do. I prefer stronger fruit, and grapefruit is my favorite. ( Pompelmo is Italian for grapefruit, hence my fauxtalian name for the liqueur.) Bergamots and citron also work very well; meyer lemons I find to be too mild in flavor. I prefer to grate the rind as opposed to just zest as I like a slightly bitter edge. I also dial down the sweetness of the syrup just a bit.

This liqueur starts out with a high-octane infusion which is then diluted with a simple syrup. By starting with a 151-proof liquor like Everclear and then diluting it by half, it comes down to about 75 proof, which is much more drinkable. Moreover, it will stay liquid in the freezer.

There's just enough time to get this liqueur infused and mixed; when you give it, put an embargo date on it for 30 days out from when you do the blend. And invite yourself over in a month.

Pompelmocello
750 ml Everclear
4 grapefruit
4 c. sugar
5 c. water

Yield: About 1500 ml

Grate peel of grapefruit. Add to large jar and pour Everclear over. Seal and steep at least 10 days (20 is better), agitating every other day.

Strain infusion through a coffee filter. Combine sugar and water in a medium saucepan, and stir over low heat until the sugar is dissolved and the syrup is clear. Allow to cool.  Add 750 ml of it to the infusion. Mix and bottle.

Let stand in a cool, dark place to meld for 30 days.

Serve well chilled.
More from Sean and Punk Domestics:
Apple Habanero Jelly

Sean Timberlake is a professional writer, amateur foodie, avid traveler and all-around bon vivant. He is the founder of Punk Domestics, a content and community site for DIY food enthusiasts, and has penned the blog Hedonia since 2006. He lives in San Francisco with his husband, DPaul Brown, and their hyperactive terrier, Reese.

Keep Reading

Next Up

Fresh Homemade Strawberry Jell-O

Cooking Channel shows you how to make your own Jell-O that's better than the boxed kind using fresh strawberries and gelatin.

Super Food Nerds: Homemade Marshmallows

Cooking Channel shows how incredibly easy it is to make marshmallows from scratch that are creamier and more flavorful than the store-bought variety.

Holiday Desserts: Coconut-Frosted Carrot Cake

Get Cooking Channel's best recipe for Coconut-Frosted Carrot Cake. This version is moist, sweet and has a complex combination of spices and zest.

6 Kitchen Adventure Weekend Projects, from Ice Cream to Homemade Bacon

Get Cooking Channel's recipes for homemade DIY recipes for fresh mozzarella, bacon, Limoncello, ice cream, pickles pizza dough and more.

Fried Green Tomato BLT

Give your BLT recipe a Southern slant by adding in fried green tomatoes. This recipe from Nealey Dozier turns garden vegetables into a delicious sandwich.

Bacon-Wrapped Dates, Three Ways

Get Cooking Channel's recipe for bacon-wrapped dates, the perfect appetizer for the Super Bowl.

Neater Kernel Cutting

Don't lose all the kernels on the floor. Cooking Channel's tip for cutting corn off the cob results in a cleaner kitchen and more corn for cooking.

PB&J for Grown-Ups

Peanut butter and jelly gets a grown up spin with this Peanut Butter and Jelly Cheesecake recipe.

On TV

So Much Pretty Food Here