Tasting: a lemon cheesecake cocktail

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: the lemon cheesecake cocktail.

Traditionally, limoncello is served ice cold, preferably after a meal, but you can also make fantastic cocktails with it. This lemon cheesecake cocktail is tastier and creamier than your favorite summer drink sgroppino and even easier to make. The main ingredient? The limoncello from Villa Massa.

INGREDIENTS
40 ml Villa Massa limoncello
20 ml Licor 43
30 ml lemon juice
20 ml sugar syrup
30 ml cream
Lemon peel

Sweet vanilla combined with the delightful tartness of Villa Massa: the authentic Sorrento Limoncello from Villa Massa. Only the ‘Sorrento Oval PGI lemons’ are used in production; a mouthful for something that can simply be described as the best lemons in Italy. They are hand-picked, then carefully washed and dried. Finally, the peels, which are full of essential oils, are grated from the fruit. Those oils are the main flavoring of the refreshing Italian liqueur, which is still made according to a family recipe that has been passed down for generations – since 1890 to be precise.

Better than cake
The limoncello from Villa Massa transforms in combination with the vanilla tones of Licor 43 into a flavor explosion that leaves many pastry chefs in the dust. The splash of cream also provides the perfect consistency, resulting in a deliciously fresh and sweet cocktail that you’ll want to lick your fingers clean. Better than real cheesecake and tastier than the sgroppino you end every dinner with at the local Italian. In short: make that stuff. We did too.

Preparation
Pour all the ingredients into the cocktail shaker. Shake everything well and strain the mixture. Pour the mixture into a nice glass – preferably a classic champagne glass – and garnish with a lemon peel.

Text: FavorFlav