Limonada Suiça, or Brazilian Lemonade, is a summer season staple. It’s additionally elegant: Quartered, skin-on limes (in Brazil, they’re known as inexperienced lemons, therefore the identify) 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 season standbys, like frozen Margaritas or elderflower spritzes, Limonada Suiça has a sure decadence. It’s mild, because of the brilliant, pithy aromatics of the lime peels, nevertheless it’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 reduce by way of the heavy, nog-laden winter.
To offer 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 home made limoncello. At Leyenda, leftover lime peels are used as a substitute 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 maintain 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 company 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. In line with Favre, you need to chill it and serve it neat: “It makes a wonderful digestivo.”
