Limonada Suiça, or Brazilian Lemonade, is a summer time staple. It’s additionally chic: Quartered, skin-on limes (in Brazil, they’re referred to as inexperienced lemons, therefore the title) get blitzed in a blender with sugar, sweetened condensed milk, water and ice till the combo is frothy, clean and opaque.
However in contrast to different summer time standbys, like frozen Margaritas or elderflower spritzes, Limonada Suiça has a sure decadence. It’s gentle, due to the intense, pithy aromatics of the lime peels, but it surely’s additionally creamy, able to transcending properly previous warm-weather ingesting. Maybe with a couple of changes, the wealthy however light-on-its-feet Limonada Suiça is simply what we have to lower via the heavy, nog-laden winter.
To provide the drink an appropriately festive air, think about 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 impressed by her Italian household’s do-it-yourself limoncello. At Leyenda, leftover lime peels are used as an alternative of lemon, for a barely extra bitter model. To make it, merely infuse peels in Everclear then add sugar. (It does take per week to infuse, so preserve that in thoughts if Ramoses are in your vacation entertaining plans—as they need to be).
Favre’s Ramos provides different accents to the fizz template, too, just like the vanilla-forward Spanish liqueur Licor 43 and génépy, which, with its bracing gentian taste, additional cements this spiked Limonada Suiça as a winter-appropriate drink.
But when shaking up Ramoses in your dinner friends is an excessive amount of to juggle between different culinary and drink-making pursuits, the “Lime Scrap Cello” works simply as properly by itself, too. Based on Favre, you need to chill it and serve it neat: “It makes a fantastic digestivo.”
