Never Buy LIMONCELLO Again - Try These 3 Homemade Versions!
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Күн бұрынYou'll never have to buy Limoncello ever again after making this simple recipe for the Ultimate Limoncello, that you can use for other fruits to create rich and flavorful Orancello and Limecello! All of our “cellos” will have the same ABV and sugar levels, so they can work interchangeably in your next cocktail, but better than that, they will also be 5 times cheaper than what you’d pay at the store - and that’s music to my ears. As always when working with peels, remember to get some organic fruit, and then pull up a chair and get ready. It’s Cocktail Time!
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Check out last week’s episode and learn how to make fiery Ginger Liqueur at home: • Make Your Own Ginger L...
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0:00 Today on Cocktail Time
0:35 What You’ll Need
1:19 Making Limon-, Lime-, and Orancello
5:01 Margaricello Comparison
6:47 Bottom of The Glass - 4 Year Anniversary!
7:20 Outro + Recipes
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #limoncello #liqueur
@KevinKos Ай бұрын
Do you think Lime- or Orancello can beat the classic Limoncello 🤔? Get a Magnetic Stirrer here: geni.us/YOByg5 If you like what we do, you can also support the channel here: 🎩 Cocktail Time Patreon: www.patreon.com/cocktailtime 🍸 Buy me a Cocktail: www.buymeacoffee.com/kevinkos 👕 Merch: my-store-11171765.creator-spring.com 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/
@centurione6489 Ай бұрын
The only citrus that can compete with lemon is true tangerine (difficult to find). Always Make sure that no "white" stays with the peels. Cheers.
@MarkImaanaLaibutaMIL 20 күн бұрын
Živ, veš kje bi to pri nas prodajali? @KevinKos
@Doktorgompen 16 күн бұрын
In my country alcohol above 60 % is restricted. Do you have any suggestions to adjust the recipe to accommodate this? Perhaps substitute half of the water with spirits, just at the top of my head?
@StevetheBartender_ Ай бұрын
Are you trying to put my distillery out of business Kevin!? Haha… great video as always!
@drew45footballskater Ай бұрын
Nothing wrong with a little friendly competition yes?
@KevinKos Ай бұрын
I'm coming for Big Limoncello! 😂
@StevetheBartender_ Ай бұрын
@@KevinKos haha, with our volumes I’m pretty sure we’d be classed as one of the little guys!
@Varraz Ай бұрын
Last time I checked threefold did not deliver to europe, otherwise I'd have already bought a few bottles
@StevetheBartender_ Ай бұрын
@@Varraz not yet unfortunately.. we’ve had some conversations with importers/distributors but nothing has eventuated. Hopefully soon!
@ascaniosobrero Ай бұрын
After removal of the peels (as you say, 2 or 3 days are enough), but before adding water/sugar, you should let the extract rest for a week or so. Esterification reactions take place with alcohol (diluting with water would mostly stop them), to smooth the taste and improve the flavor. To limit the initial time of infusion to 2 or 3 days is not out of the blue: there is a good amount of scientific literature on limoncello, given its economic relevance.
@Gmod2012lo1 25 күн бұрын
should you shake it on occasion or just let it idle for a week?
@ascaniosobrero 25 күн бұрын
@@Gmod2012lo1 to shake is always better: any chemical reaction benefits from this
@thomasguen998 24 күн бұрын
In what environment should you rest the extract? In the fridge orroom tempature? Covered or uncovered? Thanks!
@chrisgoz7673 23 күн бұрын
@@thomasguen998room temp or cool. Dark place to preserve the color. Covered to prevent evaporation.
@ascaniosobrero 23 күн бұрын
@@thomasguen998 Room temperature: at low temperature chemical reactions are slowed down, sometimes too much. Closed container, to avoid evaporation. Not in full light could be better, but in this case I don't think it makes a great difference
@boozeontherocks Ай бұрын
Fantastic, I have been thinking about Limoncello for a while now., This is a great way to start.
@mattmason4338 Ай бұрын
Cheers, friends of cocktails! Thanks for all your work!
@hcblue Ай бұрын
The colors are so pretty 🤩
@brianherman503 Ай бұрын
Congrats on 4 year, and a great episode! 🎉🥂 🍋
@tucopacifico Ай бұрын
I like to let the peels infuse in the grain alcohol for at least a month, then I make oleo saccharine with fresh peels In sugar for a few hours, add boiling water, cool, strain and add to the abv I want. Takes time but verrry lemony 🍋🍋🍋. Glad you stressed using organic citrus, supermarket citrus has Apeel or something similar you would not want in your cocktails. Congratulations on 4years, cheers!! 🥂💃🏽
@KevinKos Ай бұрын
I found Orancello that was infused for a week a bit off. Two days of infusion in NGS yielded a great amount of essential oils to me. Thanks for sharing and the support!
@TehMvnk Ай бұрын
@@KevinKos I've only made limecello once, but actually used an immersion circulator (effectively, sous vide limecello) for about 5 hours. It worked incredibly well, and the resulting limecello was dangerously delicious, coming out at an ABV of 66.6% (intentionally, kind of as a joke). I may have to give your method a shot, but it would definitely have to be exceptional to compete with what I ended up with.
@chrisgoz7673 23 күн бұрын
@@TehMvnkwhat temperature for the 5 hours?
@TehMvnk 23 күн бұрын
@@chrisgoz7673 I can't remember if I did 139 or 163.
@Rockzilla1122 18 күн бұрын
Fact check. Search your sources next time. Apeel is a cleaning product that was misrepresented as being the same as a completely different product used in produce for misinformation campaigns on social media. the AP has an article on this. *"Posts misrepresent safety of produce-protecting solution from Apeel"* By Angelo Fichera Published 9:52 AM MDT, April 18, 2023, Associated Press.
@KernsJW Ай бұрын
I like to invert the sugar and usually aim for around 5 days on the peels. Yours looked great!
@kippie8200 Ай бұрын
This is a really nice recipe. Iv been looking to get into cocktail making, and i was wanting an affordable version of these. Hell of a life saver, thanks for the video.
@KevinKos Ай бұрын
Glad it was helpful! Thanks!
@phantomhandofcocktailtime6911 Ай бұрын
When life gives you lemons, make Limoncello 🍋! Now, where do I get the limes and the oranges 🤔?
@shader26 Ай бұрын
A few years back in Rome (campo fiore market) we picked up some melonciello. Wonderful! Since have found similar in Sorrento, but living in Norway I can’t buy it so it’s only on our trips we get to buy some. Fantastic in summertime after dinner.
@SwedeInCPH Ай бұрын
Limoncello on licorice root are soooo good. You really can taste all the fragrance levels of the natural licorice.
@tryoutm Ай бұрын
Na Zdravje and thanks for your work. I’m always happy when I can show a new episode
@KevinKos Ай бұрын
Na zdravje! Much appreciated!
@francescochiavetta9357 Ай бұрын
Congratulazioni 🎉🎉
@thanoskontos6881 Ай бұрын
Congratulations 4 years for all this content, experiment, excellence and work ethic! Greetings from Greece! 🎉
@KevinKos Ай бұрын
Thank you and cheers to Greece!
@MrMilf-zy5xo Ай бұрын
Really surprised it is so easy to make these liqueurs! Will have to try it out for summer, thanks for the video!
@KevinKos Ай бұрын
Super easy! Hope you enjoy!
@Zante_on_google 14 күн бұрын
Try using sour cherries instead of citrus peels. Leave the cherries to soak in the alcohol for two weeks, then add the sugar syrup. I call it Cerasuolo (cherries are called "cerase" in Abruzzo, Italy)
@danpost4755 Ай бұрын
Cheers!
@Serious_Drinking Ай бұрын
Will be definitely trying this out when bergamots come in season again. 😊
@KevinKos Ай бұрын
let me know how it will turn out! Cheers!
@xethified 19 күн бұрын
Bergamcello?
@user-uv9zc3wh6z Ай бұрын
Well done for four years. I’ve learnt so much 🎉🎉🎉 Cheers 🍹
@KevinKos Ай бұрын
Thank you!
@MrMoney331 Ай бұрын
Cheers you guys to 4 years!!!
@KevinKos Ай бұрын
Thanks a lot!
@siggyincr7447 21 күн бұрын
I seen some people asking about using lower % alcohol for the maceration. I've tried with vodka and it doesn't work well. The resulting liquor is unbearably bitter, even being very carful to include as little of the white pith as possible. I did a little research and the bitter compounds in the citrus peel are water soluble. So if you soak them in vodka, it's still mostly water and the water absorbs the bitter flavor from the peel. With nearly pure alcohol those bitter compounds stay in the peel. I had some luck doing a very short soak, about 30minutes, with some 60% alcohol. Though it still wasn't great.
@mytreesloth Ай бұрын
I like this guy. He's a professional.
@jphodge Ай бұрын
I actually stumbled into a similar method when I was making citrus extracts to spritz over cocktails. I had excess so I diluted them in half to see if it made more of a difference and they turned opaque. I strongly considered making a liqueur out of it so I’m glad to see that it actually would’ve worked out. Cheers!
@KevinKos Ай бұрын
Perfect! Mist made like this is a super clever idea for perfuming the cocktail! Cheers!
@espen_rud Ай бұрын
Hi Kevin. Great video! I’m a huge fan of limoncello and i’ve wanted to make it for years. In my country, you can’t buy any stronger alcohol than 60% abv. Will this work? And if so, any tips for infusion-time and measurements?
@ErikBlomqvistSwe Ай бұрын
Inspirational, as always, Kevin! And congrats to four years! I've been here since almost the beginning and my home mixology skills have really elevated thanks to your channel! I've made Limoncello before, but with vodka. What ratio to peels, vodka and sugar would you recommend if you can't get a hold of anything higher than 60 % (I live in Norway, where anything higher is classified as narcotics and therefore illegal)? Cheers!
@KevinKos Ай бұрын
I'm so happy to hear that! In your case, try using as high an ABV spirit as possible for the infusion (tincture) and then mixing it with vodka, water, and sugar to get the final 30% ABV. Planetcalc has a great calculator that can help you calculate amounts. Cheers!
@dimitrioszagreas2338 13 күн бұрын
1000 Thanks man i made all three of them at my bar. one Question can you make it with sinamon sticks to ?
@Brittoodles Ай бұрын
Congrats on 4 years!!!! 🥂 Cheers!
@KevinKos Ай бұрын
Thank you!
@SolzaRitoznoja Ай бұрын
looks refreshing
@KevinKos Ай бұрын
It was! Cheers!
@sergioestebanbautistamoren1436 2 күн бұрын
I want the friend of the left... Excellent recipe! thank you!
@chris-xq4eo 19 күн бұрын
One of my fave cocktails is an ounce of orancello over ice. Top with Prosecco. Add a dash of cinnamon bitters. So good in the beginning of the spooky season!
@svenschmidt8855 Ай бұрын
Congrats to the 4th year on KZfaq! Will there be a limitless more years of fun and Cocktails will come. Cheers. By the way: Lemoncello, great!
@KevinKos Ай бұрын
Thank you!
@PrinceLeigh 12 күн бұрын
Having Closed Captions on really helps you understand what this guy is saying!!
@ScooterFXRS Ай бұрын
Cocktail Time and dapper Kevin being the GOATs of bartending. 🍸
@baptisteayyrd2609 Ай бұрын
Cheers !!!!❤
@KevinKos Ай бұрын
Cheers!
@martins3655 28 күн бұрын
I need to try with Blood Oranges!
@effortlessweb9816 13 күн бұрын
Looks great, does it need to be refrigerated?
@MattGravity 20 күн бұрын
in italy we call "scientific limoncello" great job always fire
@punsaralakshan4647 Ай бұрын
Amazing
@KevinKos Ай бұрын
Thanks!
@israelumul4825 Ай бұрын
Congrats on 4 years! 🎉 what is the intro song? Cheers ! 🖖🏼
@vortexgen1 6 күн бұрын
I mixed lemons and limes in a batch last year and really liked it.
@KevinKos 4 күн бұрын
nice!
@bykawali 15 күн бұрын
How long can it be stored? And at what Temperature? Does the Bottle have to stay closed for it to be good for a long time or can it be opened once in a while? Nice Video! Thx in advance!
@GoldenKnightsFan_84 Ай бұрын
Hey Kevin & team, I love the channel and never miss a video & i'm also subscribed to your email newsletter, I was wondering if you could possibly make a video on the best way to make a large batch of espresso martini's for either a large group or just to have on hand should the mood strike. This would be incredibly helpful, big fan from scotland.
@KevinKos Ай бұрын
Thank you for all the support! I made something simmilar with Nitrotinni but this might be something that I will do again on the channel.
@psychonotice9480 Ай бұрын
Perfect! The lemoncello we bought before was kind of… not the best, so it’s good I’ll be able to make it now!
@KevinKos Ай бұрын
Hope you'll like this one!
@jeanlou3 Ай бұрын
Do you recommend/not recommend using a vacuum sealer to infuse? I have a chamber vac sealer (Anova), it usually cuts infusion time by weeks (for stuff like cherry vodka for example), but in this case it may over-extract? If not I will try both methods and see the difference.
@yodux8315 Ай бұрын
What’s not to love about homemade citrusello ! Thinking of making homemade triple-sec for a while, any recipe ?
@vortexgen1 6 күн бұрын
I drinking a batch of oranges and tangerines right now, also very good. I have always used the 96% grain alcohol.
@KevinKos 4 күн бұрын
cheers!
@dakotaglory Ай бұрын
Melli cello is a favorite
@jorgemorais9895 Ай бұрын
Tangelo oranges make a superior tasting orange cello. I recommend tangelos from Florida or Australia.
@ana.in.mallorca Ай бұрын
Hi Kevin Question...Can I accelerate the infusion process with sous vide? Instead of leaving in the jar for 2 days?
@franciscoromero966 Ай бұрын
I calculated the AVB this way: 200ml extract, let's asume it is now 95.5% AVB instead of 96% due to evaporation and incorporation of essential oils, so it is aprox. 191ml alcohol, 9ml (water+extracts but mostly water). Then we add 380gr water, 132gr sugar. Alcohol is 0.789 gr/ml, water 1 gr/ml, sugar 1.58 gr/ml. So in our locor we have 191ml alcohol, 388ml water, 84ml sugar, total 663ml licor. 191ml in 663ml is aprox. 28.8% ABV
@mattia_carciola Ай бұрын
Pro-tip: after making them, wait a couple of weeks to let the flavour mellow and develop! Right after they're made the taste is slightly harsher, more bitter and also bit less complex, resting the final product for a while helps. Any idea on how to use the lemon or lime pulp beside drinks? Making some marmalade with mandarins or tangerines could be an option, since they're quite intense and could balance the lack of lemon zest, but sadly good lemons and good mandarins' seasons don't overlap...
@KevinKos Ай бұрын
Great point! You can freeze it and mix it with your next batch of super juice, but marmelade is a great option too!
@oliverbywaters8893 14 күн бұрын
Have you tried this with Blackberrys? Its alittle complicate due to the delicate berry, but very much worthwhile.
@victorntorres 22 күн бұрын
Thank you so much for the video! I'm in the middle of the process, waiting to take the peels out of the alcohol. Kevin, could I use the arancello instead of triple sec in my cocktails? Would it make sense? Cheers!
@KevinKos 22 күн бұрын
Definitely worth a try, but make sure to report back with the results! Cheers!
@whoknew124 23 күн бұрын
im wondering what happens when you use 1.5 or even x2 the peels for the same amount of alcohol for extraction
@darrinmacdonald9788 Ай бұрын
What alternatives to grain alcohol? Can’t buy in Toronto..
@mdbbox5660 Ай бұрын
Grapefruit-cello is also excellent and maybe my favorite. Also, when I've made 'cellos before, I always have to "age" my product for at least a month after I've added water and sugar. It's otherwise pretty harsh. My experience seems rare as I haven't heard this from anyone else, but my friends who tried the fresh vs. aged stuff agree that it was much better after waiting.
@BLenz-114 Ай бұрын
Learned to make Limoncello in a local cooking class with the old Italian ladies and they definitely said aging would improve it.
@wallyB666 Ай бұрын
Could you do tangerine?
@kylemayberry5073 Ай бұрын
I'm curious if it'd be good to heat the water and sugar into a syrup before adding the extract? I would think it might clarify the final -cello for a better visual but I don't know if it would make the final product harder to mix or more likely to separate.
@oudhorg798 12 күн бұрын
So is there a way to make this without alcohol? Love to make this for my kids. Tq
@KaiserChromos 18 күн бұрын
Can I also use vodka, if I reduce the amount of water later?
@Shayeta Ай бұрын
What about adding 1/16 to 1/8 tsp xanthan gum to prevent separation? Blend xanthan gum into the water before mixing.
@Roads4us 22 күн бұрын
I cannot find grain alcohol, is possible to make with vodka?
@RedHotBagel Ай бұрын
Hey Kevin, the link to the recipe doesn't work! Thanks for the cool recipe, going to try these :)
@KevinKos Ай бұрын
Hi! Thank you for letting me know. It should be working now.
@sosigking6358 23 күн бұрын
calamansicello would be so bomb
@subjektobjektpradikat7902 Ай бұрын
did this during the season with bitter oranges, bergamottes and cedro-lemons.
@subjektobjektpradikat7902 Ай бұрын
and the peels can be chopped and cooked with some water and sugar for aprox. 15 minutes an be used for baking cakes or plum pudding. if extracted for too long the peels get hard and nasty, in that case it might not work to use them in baking.
@tdevi1 Ай бұрын
200 shooting days, and 400 cocktails?! Thats alot of free cocktails =P Congrats!
@KevinKos Ай бұрын
Haha. Thanks!
@fenner1122 Ай бұрын
How long is this stuff good for!?
@jasonp6908 29 күн бұрын
How many months can you keep them till they go bad
@kentweyand6347 Ай бұрын
Hey Kevin, would it help draw the oils by creating an oleo-saccharum before starting the alcohol infusion? I’m sure you have hit this at all angles but I am honestly curious. Thanks
@KevinKos Ай бұрын
No need to because alcohol extracts most of the oils from the peels. If you would like to have more citrusy flavor then add more peels, but I believe this isn't necessary since you' might get too much oils in the Cello.
@kentweyand6347 Ай бұрын
Thank you very much for the info…you do amazing work.
@TheBarIntern Ай бұрын
Can you make a homemade version of Mr. Black Cold Brew Coffee Liqueur Amaro?
@minhbuiquang3810 3 күн бұрын
How does it last in fridge, I wonder?
@b0wseer Ай бұрын
For how long should I infuse with 40% alcohol? Can’t buy stronger than that in Sweden…
@user-li9vi7mp5e 3 күн бұрын
It's great vedio! I have two question. 1. Can I use Polmos Spirytus Vodka (Spirytus Rektyfikowany Rectified Spirit 96%) as neutral grain alcohol? 2. For the Margaricello cocktail, can i use 22.5ml lime juice to instead 22.5ml lime super juice ? thanks a lot !
@KevinKos 3 күн бұрын
Hi! Yes and yes 😉🥂
@user-li9vi7mp5e 2 күн бұрын
@@KevinKos thanks a lot !
@BladeReader 18 күн бұрын
Pomelocinamoncello : to be the ultimate master of tiki drink arts!
@nikitacacean2476 Ай бұрын
Please try to do the meloncello
@LeDardeursPalace 28 күн бұрын
That stirring thing, does it warm it up as well or is it just a stirrer?
@KevinKos 28 күн бұрын
It's just a stirrer, using a magnetic base plate and a small stirring rod, with adjustable speed. Handy, geeky and cool 😎 🧲 🌪️
@0o761 29 күн бұрын
At 0.75 Speed, i can follow you 😂. A lot of people say, Berner( People who lives in the "Kanton" Bern in Switzerland) are slow. We're not slow, you're all to fast. 😂
@robertbartkowski-wp7pf Ай бұрын
Kevin, I have a question for you, recently you made limoncello using the sous vide method, what is the difference in taste?
@KevinKos Ай бұрын
Thart one was made with the lefovers from making super juice. This one is less acidic and it's what you can get in the stores.
@AarreLisakki Ай бұрын
I wonder if it would make sense to make oleo saccharum before macerating the peels in alcohol?
@KevinKos Ай бұрын
No need to. Alcohol extracts most of the oils here.
@amiali1373 Ай бұрын
Is there a substitute for alcohol?
@lokken23 26 күн бұрын
mmm calamancello
@BdotRASS 25 күн бұрын
Would this work with pink grapefruit too?
@KevinKos 25 күн бұрын
Yes, if you can get one with an edible peels
@TheMrdarkflame Ай бұрын
any adjustments if you use 40% vodka instead of pure alcohol? They don't really sell that in Ireland
@siggyincr7447 21 күн бұрын
I've tried this because it's hard to find anything higher than 40% ABV in Costa Rica too. It doesn't work well. The resulting liquor is unbearably bitter. I did a little research and the bitter compounds in the citrus peel are water soluble. So if you soak them in vodka, it's still mostly water and the water absorbs the bitter flavor from the peel. I had some luck doing a very short soak, about 30minutes, with some 60% alcohol I found. Though it still wasn't great.
@TheMrdarkflame 21 күн бұрын
@@siggyincr7447 thanks, was going to try it myself but you saved me from it 😅 I might try to get 80%+ imported
@MaikNL 19 күн бұрын
Why is he pouring it from the measuring cup, into the long skinny glass back into the measuring cup ? 3:00
@toastycarp 28 күн бұрын
Man that thumbnail, if only the cellos were so vibrant
@philam1973 14 күн бұрын
In the Philippines grain alcohol can’t be found in the stores. I saw a bottle online. 300 dollars US. No way.
@kvarunchowdary Ай бұрын
Cheers to 4 years 🥂
@KevinKos Ай бұрын
Thank you!
@ChefChrisDay Ай бұрын
Kevin can you adjust this to make honeydew-cello?
@solarwinds- 6 күн бұрын
My limecello turned brown (made it in 2014). Do you know why? I zested limes with a rasp, immediately put it in white Bacardi rum. Shook it twice daily for 7 days then poured in simple syrup. Once I strained it thru a cheesecloth, it was a pretty bourbon color, but it was brown. What went wrong? It was delicious tho.
@KevinKos 4 күн бұрын
It's 10y old limoncello now. Since it's all natural the collor oxidizes in time.
@solarwinds- 3 күн бұрын
@@KevinKos Apologies, I'm not a good communicator. I should have left off when I made as it turned brown over night in the freezer. I think I'm answering my own question here. I noticed you do not freeze your limecello. I think it's the nature of the beast, if you freeze the limecello, it will turn brown. I think limes do not like the freezer. The limecello was a pretty color tho and it was yummy, kind of like iced tea or bourbon color.
@mdbbox5660 Ай бұрын
I wonder what the ratio would be for "synthetic" limoncello made with bottled essential oil. Kind of like a "super limoncello."
@majorgrumpybum3161 11 күн бұрын
Could you use Grapefruit?
@KevinKos 10 күн бұрын
Of course, as long as you can find them with food-grade peels. I'm sure it'll be delicious!
@TWFydGlu Ай бұрын
Does chopping them actually make a difference? Can't be much extra surface area on the side of the peel.
@KevinKos Ай бұрын
I haven't tested them side by side, but I guess it does since we expose more citrus oils like this.
@maxflow151 26 күн бұрын
Is it ok to use supermarket fruit for this?
@KevinKos 26 күн бұрын
Peels have to be food grade and written on a label. Regular supermarket citruses have a coating on top of the skin, which makes them unsafe to consume.
@rickschmidt1027 Ай бұрын
for the grain alcohol are you talking like an everclear?
@Zeldaschampion Ай бұрын
I have my own reason for not buying that alcohol. Found out the hard way how easy it is to down a whole bottle of that stuff only to pass out for almost a day and a half afterwards.
@jgowin14 Ай бұрын
Nothing like sipping cold limoncello on a hot summer evening while betting on bocce.
@KevinKos Ай бұрын
Cheers!
@StephanMusic1987 13 күн бұрын
What for alkohol you need? Vodka, korn,...?
@camjones9710 Ай бұрын
I struggle to get the neutral spirit where I live. What are your thoughts on using vodka. Was thinking this might work??? 33g peel 420ml vodka 170ml water 132g sugar
@KevinKos Ай бұрын
In this case use the recipe I did from the leftover pels from Super Juice and replace leftover peels with fresh ones. Ut should work. There is a calculator on kevinkos.com website about that. Cheers!
@grzechu63beta Ай бұрын
I was curious could you make Homemade Amaro? Paying over 20 euros for 0,7 l bottle of 15% ABV does not sound great for my friend, when you could just buy vodka
@KevinKos Ай бұрын
I will do my best 😉
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