Answers.Body: <p>This is how limoncello is served in the province of Salerno (where it mainly comes from):</p>
  
  <p><a href="https://i.sstatic.net/MyxuO.jpg" rel="noreferrer"><img src="https://i.sstatic.net/MyxuO.jpg" alt="Limoncello"></a></p>
  
  <p>Very cold shot glasses (they're not opaque, it's rime on them).</p>
  
  <p>But I'd rather drink it in a cocktail, it's just tooo sweet for my taste.</p>
  
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Answers.Body: <p>Drink it neat but chilled. <a href="https://en.m.wikipedia.org/wiki/Limoncello" rel="noreferrer" title="wikipedia link">the author of the Wikipedia entry seems to agrees with this statement too.</a></p>
  
  <blockquote>
    <p>Limoncello is traditionally served chilled as an after-dinner digestiv</p>
  </blockquote>
  
  <p>I would recommend it chilled in a chilled shot glass. It’s an aperitif/digestiv so you wouldn’t want to fill up on it...Separately you are quite right though, it is a nice cocktail ingredient and there are plenty of recipies on your search engine of choice!</p>
  
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Answers.Text: I definitely agree this one as the best answer!
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Answers.Body: <p>The sweetness is a little much for me on its own but I find it very refreshing, So I tend to enjoy it as a frappe. Simply equal parts ice and Limoncello and run it through “crushed ice” setting in the blender for a mintute or two. Brilliant summer time drink!</p>
  
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Answers.Body: <p>I like it as a digestive, refreshed around a few °C above 0.<br/>
  However, making some ice cubes in a freezer (nice to have a few of these special plastic bags in the freezer, each filled with a different liquor in fact), and after having crush a cube (e.g. with a mortar and pestle), adding that "slush" on top of an adequate cocktail (fruity one for instance) plus a leaf of mint, makes a great beverage.
  Do not abuse those cubes… :o)</p>
  
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Answers.Body: <p>It is served cold, in a cold glass. And above all, take the time to enjoy it in your mouth, as the essential oils, trapped into tiny droplets of some hundreds nanometer size, will be released giving rise to the taste of Limoncello. </p>
  
  <p>Some more info can be found in this article: <a href="https://pubs.acs.org/doi/10.1021/acsomega.8b01858" rel="nofollow noreferrer">Looking into Limoncello: The Structure of the Italian Liquor Revealed by Small-Angle Neutron Scattering</a></p>
  
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Answers.Body: <p>I either pour a little at the bottom of a glass, and then add prosecco... or as of late...  </p>
  
  <p>I pour a shot of it into a fruity beer, such as a cranberry/ raspberry sour.  I call it an italian car bomb.  It's surprisingly refreshing.</p>
  
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Body: <p>I was given some decent Limoncello from Italy as a gift, 30% proof, brand name 'Villa Massa' from Sorrento.</p>
  
  <p>I had a tiny sip of it and it is quite smooth, not too sharp and rather nice. </p>
  
  <p>However I'm not sure if I should continue drink it neat or whether to mix it with tonic water, lemonade or something else altogether. I've read it is good as a cocktail ingredient, but I'm not too keen on the hassle of making a cocktail.</p>
  
  <p>How should I take it ?</p>
  
Tags: <spirits><cocktails><liqueur><mixers>
Title: How should I drink limoncello?
UserDisplayName: Greg Trevellick
ThreadText: # How should I drink limoncello?
  
  (Asked by: username_0 on 2018-04-13)
  
  I was given some decent Limoncello from Italy as a gift, 30% proof, brand name 'Villa Massa' from Sorrento.
  
  I had a tiny sip of it and it is quite smooth, not too sharp and rather nice.
  
  However I'm not sure if I should continue drink it neat or whether to mix it with tonic water, lemonade or something else altogether. I've read it is good as a cocktail ingredient, but I'm not too keen on the hassle of making a cocktail.
  
  How should I take it ?
  
  **Tags:** spirits, cocktails, liqueur, mixers
  
  
  ---
  
  ## 6 answers
  
  ### Answer by username_2 on 2018-04-13. Score: 9 | Accepted answer
  
  Drink it neat but chilled. [the author of the Wikipedia entry seems to agrees with this statement too.](https://en.m.wikipedia.org/wiki/Limoncello "wikipedia link")
  
  > Limoncello is traditionally served chilled as an after-dinner digestiv
  
  I would recommend it chilled in a chilled shot glass. It’s an aperitif/digestiv so you wouldn’t want to fill up on it...Separately you are quite right though, it is a nice cocktail ingredient and there are plenty of recipies on your search engine of choice!
  
  > **Comments:**
  > **username_3**: I definitely agree this one as the best answer!  
  
  ---
  
  ### Answer by username_1 on 2018-04-16. Score: 7
  
  This is how limoncello is served in the province of Salerno (where it mainly comes from):
  
  [![Limoncello](https://i.sstatic.net/MyxuO.jpg)](https://i.sstatic.net/MyxuO.jpg)
  
  Very cold shot glasses (they're not opaque, it's rime on them).
  
  But I'd rather drink it in a cocktail, it's just tooo sweet for my taste.
  
  
  ---
  
  ### Answer by username_4 on 2018-04-29. Score: 3
  
  The sweetness is a little much for me on its own but I find it very refreshing, So I tend to enjoy it as a frappe. Simply equal parts ice and Limoncello and run it through “crushed ice” setting in the blender for a mintute or two. Brilliant summer time drink!
  
  
  ---
  
  ### Answer by username_5 on 2018-04-24. Score: 2
  
  I like it as a digestive, refreshed around a few °C above 0.  
  However, making some ice cubes in a freezer (nice to have a few of these special plastic bags in the freezer, each filled with a different liquor in fact), and after having crush a cube (e.g. with a mortar and pestle), adding that "slush" on top of an adequate cocktail (fruity one for instance) plus a leaf of mint, makes a great beverage.
  Do not abuse those cubes… :o)
  
  
  ---
  
  ### Answer by username_6 on 2019-05-15. Score: 1
  
  It is served cold, in a cold glass. And above all, take the time to enjoy it in your mouth, as the essential oils, trapped into tiny droplets of some hundreds nanometer size, will be released giving rise to the taste of Limoncello.
  
  Some more info can be found in this article: [Looking into Limoncello: The Structure of the Italian Liquor Revealed by Small-Angle Neutron Scattering](https://pubs.acs.org/doi/10.1021/acsomega.8b01858)
  
  
  ---
  
  ### Answer by username_7 on 2020-04-10. Score: 1
  
  I either pour a little at the bottom of a glass, and then add prosecco... or as of late...
  
  I pour a shot of it into a fruity beer, such as a cranberry/ raspberry sour. I call it an italian car bomb. It's surprisingly refreshing.
  
  
  ---
  
  