Citrus Liqueurs
Citrus liqueurs take different aromatic directions, from Bottega’s orange Arancello to Calabria Liquori’s citron-peel Cedrello.
- Orange example
- Arancello Bottega
- Citron example
- Cedrello Calabria Liquori
Citrus peel in two Italian examples
Bottega’s Arancello technical sheet describes Navel and Valencia oranges picked ripe, washed and peeled. The white pith is removed, leaving the aromatic peel to macerate in alcohol. Once the liquid is separated from the peel, sugar, demineralized water and grappa are added.
Calabria Liquori’s Cedrello offers a citron example. The producer describes maceration of citron peel and specifies fresh peel from hand-picked fruit. The two accounts show the importance of the peel in these named Italian citrus liqueurs.
