A Lemony Lift

Make Ventura Limoncello your new summer liqueur

What does sunny Southern California taste like? According to James Carling and his wife, Manuela, it tastes like limoncello. Using fresh-picked lemons from Ventura County farms and the recipe from Manuela's Roman grandmother, their Ventura Limoncello rivals some of the best imported from Italy.

The Carlings make two liqueurs: The traditional originale and the just-released crema, which is blended with milk. Both have a beautiful yellow color with intense, fragrant lemon flavor, perfect when served straight up and super cold--store it in the freezer and use chilled glasses--or, like some restaurants around town, mixed into cocktails.

The La Cachette bartenders add half-and-half to the crema limoncello for a decadent cordial, and at Pasadena's Il Fornaio, they make light "limosas" with the originale and Champagne. One of our favorites is Luis' Kiss at Nic's in Beverly Hills--the combination of lemon and fresh raspberries screams sunny days and warm nights. See for yourself:

Luis' Kiss
Adapted from Luis Sanchez, Nic's Martini Lounge
Makes one drink

2 raspberries
Ice
2 ounces raspberry vodka
1 ounce Ventura Limoncello Originale
1/4 ounce fresh lemon juice
Splash of Champagne or sparkling wine
In a cocktail shaker, muddle the raspberries. Add ice, vodka, limoncello and lemon juice, and shake. Strain into a chilled martini glass or serve on the rocks. Top with a splash of sparkling wine or Champagne and serve.

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