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Homemade Holiday Liqueur: Pompelmocello

Grapefruit peel steeps in 151-proof alcohol for 10 days, then is strained out before the liqueur is diluted with simple syrup.

Homemade liqueurs are the ultimate gifts that keep giving. They continue to mellow and improve over time, and always trigger fond memories of the gifter when the recipient takes a little post-prandial tipple.

I’ve been making whatevercellos for years now. Limoncello is the most famous, of course, made from large, pungent lemons from Italy’s southern region, but almost any citrus will do. I prefer stronger fruit, and grapefruit is my favorite. (Pompelmo is Italian for grapefruit, hence my fauxtalian name for the liqueur.) Bergamots and citron also work very well; meyer lemons I find to be too mild in flavor. I prefer to grate the rind as opposed to just zest as I like a slightly bitter edge. I also dial down the sweetness of the syrup just a bit.

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