You know it's different, even if you don't know why


Nonno Morino in his store


In Italy, limoncello is typically served as a chilled "digestivo," an after dinner drink said to have properties that help aid the digestive process. Frankly, we think it's just an excuse to have a drink after dinner! There are certainly worse things...

People are always asking us how we drink our limoncello. The first answer is always, "Chilled, neat, after dinner." But frankly, Letterpress Limoncello, with it's deep lemon flavor and honey sweetening makes a great component to a variety of cocktails. Here are a few of our favorites!

Limoncello Recipes

La Vespa (The Wasp)

This drink is a twist on a Prohibition-era classic known as the Bee's Knees, which is made with gin, lemon juice, and honey. Well, since we had the honey built in, we thought this was a natural!

2 oz. Letterpress Limoncello (the Arancello Rosso is also beautiful in this drink)
1 oz. gin
0.5 oz. lemon juice

Combine ingredients in a cocktail shaker and shake with lots of ice. Strain into a cocktail glass.

Garnish: Orange peel or a thin slice of lemon floated on top.

Variation: For the summeriest of summer drinks, muddle five leaves of basil into the mixture before adding ice and shaking. Strain over fresh ice in a large tumbler, Garnish with basil leaf.

Italian 75

Everyone love a good sparkling wine coktail, right? Especially on a hot day or to go with brunch. Our limoncello lends itself beautifully to just such drinks.

1 oz. Letterpress Limoncello
3-4 oz. prosecco or other dry sparkling wine (very cold)
1 dash of orange bitters

Combine ingredients in a Champagne flute or coupe glass.

Garnish: Lemon peel


Created by Seattle bartender Andrew Dalan, this cocktail riffs on the Vesper, a drink containing Gin, vodka, and Lillet Blanc. It is also the real drink of James Bond. In fact, Ian Fleming had his favorite bartender create the drink for Mr. Bond, who orders it in Casino Royale: "Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"

Since "vespers" are the morning prayers, Dalan chose to name this drink "Compline," the evening prayers.

1.5 oz. Letterpress Vodka
1 oz. Lillet Blanc
.5 oz. Letterpress Limoncello
2 dashes Bittermen's Hopped Grapefruit Bitters*

Combine ingredients in a mixing glass with ice and stir. Strain into a cocktail glass.

Garnish: Lemon peel

*If you don't have these bitters (and, let's be honest, most people don't), most other fruit bitters work well. Just don't use Angostura, but don't leave out the bitters!

Hot Toddies!

Think limoncello is just for the summer? Think again! Traditional toddies use brown spirits, lemon juice, and honey as their start. With our honey-sweetened limoncello, toddies seemed natural; these will keep your insides toasty on those cold winter nights.

Toddy #1 - A nice mellow sipper. Just limoncello, hot water, lemon, and bitters.
Toddy #2 (The Seattle Toddy) - This all-Seattle version adds 2bar bourbon and Scrappy's bitters into the mix.
Toddy #3 - A little nerdier. For this one, we turn to gin and green Chartreuse for a nice herbal warmer.
Toddy #4 - This one is a little bit toddy and a little bit tiki. Limoncello, rum, allspice dram, pineapple and lemon juice, and (optional) cubeb cocktail spice.

Arancello Rosso Recipes

Il Tipo Vecchio (Old Fashioned)

What is better friends with American whiskey than orange? Nothing. That's what. Typically, you'll see a bartender squeeze an orange peel over your drink to "express" the esential oils. With this little gem, we build the orange oils right in.

1.5 oz. American whiskey (rye or bourbon, to preference)
1 oz. Letterpress Arancello Rosso
1 dash of Peychaud's bitters (Angostura also works nicely)

Combine all ingredients in a mixing glass, stir to chill and dilute. Strain into a double old fashioned glass containing a large ice cube or a completely filled with ice.

Garnish: Large swath of orange peel expressed over the drink and dropped in the glass.

No Italian Could Ever Pronounce "Sazerac"

If you ask our founder Skip, the classic Sazerac is in the small pantheon of perfect drinks. Rye, sugar, absinthe, bitters. What else do you need? How 'bout a little int of orange. This play on the Sazerac, which replaces the absinthe with the deliciously complex Benedictne, has a bit more body and a whole lot more orange...

2 oz. rye
.75 oz. Letterpress Arancello Rosso
.25 oz. Benedictine
1-3 dash Peychaud's bitters (to taste)

Pre-chill an old-fashioned glass or other short, wide glass (a great way is to fill the glass with ice water and let it chill while you make the drink). Combine ingredients in a mixing glass, stir to chill and dilute. Strain into the well-chilled glass.

Garnish: Large swath of lemon peel expressed over the drink and dropped in the glass.


Everybody loves a Margarita. The classic was a simple drink with tequila, orange liqueur (such as Cointreau), and lime juice. When he was bottling the fist batch of Arancello Rosso, Skip couldn't get the idea out of his head that it smelled remarkably like Cointreau. It was also a warm and sunny day, so he went home and made this slight twist on the margarita.

2 oz. añejo tequila
1.5 oz. Letterpress Arancello Rosso
.5 oz. lime juice

Shake and strain into a chilled cocktail glass on which you've salted half the rim (this allows the drinker to get salt when they like).

Garnish: Lime wedge. (Using a wedge alows the drinker to adjust the lime if the like a little more tartness.)