Bergamocello (Step 1)

Posted by Anita on 01.15.05 10:00 PM

I bought a dozen bergamots today at Whole Foods, and my test-batch of Bergamocello — like Limoncello — is steeping happily on the counter, while I sip a Friday After Five cocktail made from the juice. I’m a happy girl.

Zesting the peels with a fine Microplane works much better (and faster) than a peeler or a traditional zester.

Tweaking Katie Loeb’s recipe from the eGullet Limoncello thread, these are the the ratios used for my bergamocello:

– 750ml of 100-proof vodka for the steep
– 750ml of 80-proof vodka for the dilution
– 500ml of 1:1 simple syrup (or to taste)

Basically, when diluting the mixture, use the same amount of vodka/everclear that you originally used for steeping. If you’re using 100-proof vodka, you’ll want to use simple syrup equal to 1/3 the total amount of vodka.

If you’re using Everclear/grain alcohol for the original steep, you can bring it down to a drinkable level by using 80-proof vodka for the dilution, or making a weaker simple syrup (more water than sugar).

drinks, food boards, preserving & infusing
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