Ravello Limoncello Recipe

1. Prepare glass

If serving chilled, place a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail, then discard the ice water before straining.

2. Add ice to a cocktail shaker until about 2/3 full (roughly 1 cup).

3. Pour 1.5 oz Frangelico, 1 oz limoncello, 1 oz heavy cream, 0.5 tsp almond-flavored honey (or honey-almond syrup), and 0.25 oz fresh lemon juice into the shaker.

4. Seal the shaker and dry-shake (without ice) for 10 seconds to emulsify the cream and honey, then add ice and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty.

5. Double-strain the cocktail through a fine mesh strainer into the chilled coupe or martini glass to remove any small ice chips and create a silky texture.

6. Express the oils from a lemon twist over the surface of the cocktail by holding the twist skin-side down and giving it a quick pinch about 2–3 inches above the drink.

7. Rub the twist around the rim (optional) and drop it into the glass or rest it on the rim.

8. Sprinkle a very small pinch (about 1/2 tsp) of finely grated toasted hazelnut over the foam or surface for aroma and texture (optional).