Eddie Pensier writes:

I have not, as I threatened, gotten around to making my own limoncello. On the other hand, I have been drinking quite a lot of it. I’ve acquired two brands: the Italian Limoncello di Capri and the Australian boutique/artisanal/(insert currently trendy word for “small” here) Ambra. They’re not too terribly different, although if pressed I’d say the Capri is more lemon-juicy and the Ambra is more lemon-zesty.

Lemon-lover that I am, I was at first pouring my ‘cello over an ice cube straight out of the freezer. But soon my insatiable tinkering instinct took over and I started making cocktails with it. It’s quite the nice little mixer, as it happens.

Expect further refinements at a later date, but for now, these two cocktails will refresh delightfully (especially in hot weather).

The ‘Cello Concerto

1 oz. limoncello

1/2 oz. ginger cordial

soda water

a few gratings of fresh ginger

Shake the limoncello, ginger and cordial in a cocktail shaker with ice. Strain into a glass and top with soda. (If you don’t have ginger cordial, or know what it is, here’s a recipe for ginger syrup which is similar. If you really can’t be bothered, replace the cordial and soda with bottled ginger ale. Not as good, but perfectly drinkable.)

The Pink Pucker

1 oz. limoncello

1 oz. cranberry juice

a few squeezes of fresh lime

soda water

Combine in the customary manner. Doubling of quantities is acceptable and encouraged.