What will be your favorite flavor of the cello flavor rainbow at No. 246?
Decatur’s No. 246 has a unique offering: a variety of Limoncello to indulge in before or after your meal. You can indulge in just one or have a flight. For 12 bucks, guests can give four ‘cello tastings a whirl. Carl makes them in-house, so they’re whatever is in season and what farmers bring in. Besides lemon, other flavors are cellos with lime, orange and grapefruit and coffee. Carl even had a special one he simply called “Fall.”
While the lemon cello was excellent, I found the grapefruit to be extraordinary. And the coffee one? Wow – the perfect sweet finish to our meal. Carl was kind enough to share recipe for the grapefruit cello. Tip: These make terrific holiday gifts!
Recipe: Grapefruit Cello (Courtesy of Carl Gilbert)
Ingredients / Tools:
Peeler
Mason Jar Quart Size
6 Ruby Red Grapefruits
1 pint Gem Alcohol (190 Proof)
4 Quart Containers
White Sugar
Recipe:
1. Peel each grapefruit. Total mass should be 150 grams. Stuff peels into your mason jar.
2. Pour 1 pint of Gem alcohol over peels, making sure peels are submerged.
3. Rest on skin for 10 days.
4. Strain the spirit and discard the used skins.
5. Fill a quart container 1/2 full of white sugar and add hot water until the container is 3/4 full. Stir to combine until clear.
6. Dilute the infused spirit with water, to the ratio of 1oz spirit / .25oz water
7. Combine Step 5 with Step 6 to the ratio of equal parts simple syrup to diluted spirit.
