Limonada Suiça, or Brazilian Lemonade, is a summer staple. But in the winter, consider a Limonada Suiça Ramos created by Leanne Favre, of Brooklyn, New York’s Leyenda. Giving the cocktail its citrusy tang is “Lime Scrap Cello,” as Favre dubs it, an easy-to-make ingredient inspired by her Italian family’s homemade limoncello. This Ramos adds other accents to the fizz template, too, like the vanilla-forward Spanish liqueur Licor 43 and génépy, which, with its bracing gentian flavor, further cements this spiked Limonada Suiça as a winter-appropriate drink.
Limonada Suiça Ramos
Leanne Favre | New York City
Ingredients
Serving: 1
- 1 ounce gin, preferably Amázzoni
- 1 ounce cream
- 3/4 ounce Lime Scrap Cello (see Editor’s Note)
- 3/4 ounce génépy, preferably Distilleria Alpe Herbetet
- 3/4 ounce egg white
- 1/2 ounce lemon juice
- 1/4 ounce simple syrup
- 1 teaspoon Licor 43
- 2 ounces soda water, to top
Garnish: lime twist
Directions
- Add all ingredients except for soda water to a cocktail shaker and dry-shake, without ice.
- Add ice and shake vigorously again.
- Strain into a highball glass without ice.
- Top with soda water.
- Garnish with a lime twist.
Editor's Note
Lime Scrap Cello
Combine 250 grams lime peels and 750 milliliters Everclear in a container. Cover and let sit for 1 week. Strain, then combine with 500 grams white sugar and heat until the sugar has dissolved. Remove from heat, strain, then bottle and refrigerate. Keeps indefinitely.