Summer in a Bottle

Sonoma’s new limoncello from Tasting Table

Olive oil, wine, farmstead cheese: The Bay Area’s edible landscape has resembled Italy’s for years. With the arrival of Hello Cello, it does so even more.

The brainchild of Fred and Amy Groth, this new Sonoma-bottled limoncello surges with the invigorating essence of lemons.

The pair worked with the citrus lab at UC Riverside to ascertain the perfect mix of lemons for Hello Cello. The result features the Eureka variety and the classic limoncello lemon, Sorrento, sourced predominantly from an organic farm near Santa Cruz.

To create their sunny liqueur, the Groths start with brandy made from biodynamically grown local wine grapes. Next, they peel the lemons by hand (up to 3,000 for each batch of limoncello), macerate the rinds in the brandy for two weeks, then sweeten the brew with agave nectar.

Limoncello is traditionally drunk straight from the freezer at the end of a meal, but it’s equally refreshing as an aperitif, served on the rocks with a hit of soda water and perhaps some muddled berries.

Until recently, Hello Cello was available only at a few restaurants in Sonoma County. Now, for your concentrated-citrus pleasure, it can be purchased at San Francisco retail shops like K&L Wine Merchants and Cask.

Sonoma Magazine goes National telling the rest of the country what a fabulous place Sonoma is to live and visit. Look for Coppola on the cover and Limoncello di Sonoma inside at Barns & Noble and Borders from coast to coast. The summer issue also features stories on the Michelin-starred Santé restaurant at the Fairmont Sonoma Mission Inn and Spa, a tour through the killer kitchen of Therese Nugent, a look at outdoor living, 21,000 things you can buy at Sign of the Bear, a $20,000 dinner, a taste of strawberries, cheese, limoncello, vodka and chocolate, plus a feature on the fast women of the Indy Racing

A Very Cold cocktail
http://www.thrillist.com/napa-sonoma/liquid-nitrogen-fun-carneros-bistro

Press Democrat Blog of story When Life gives you lemons

click for link

From Sonoma Sun – click for full story

It’s a party. It’s work. It’s a working party with a crew of family and friends of Fred and Amy Groth to produce the latest sensation from Sonoma Valley. Made from all organic ingredients including Eureka lemons, oranges, a neutral grape-based spirit, plus agave syrup for sweetener, the making of Limoncello di Sonoma is a production worthy of a team Olympic event.
The history of Limoncello goes back to the beginning of the last century when an innkeeper in Southern Italy treated her patrons to her homemade liqueur as a complimentary after-dinner “digestivo.” Fast forward to this century to the Groths who have traveled for work all over the world, and yet gravitated more and more to Italy, particularly the southern regions where a limoncello recipe is a family affair. You could say that limoncello fell in love with them
With their daughter, Isabella, now age six and twins Alex and Cooper, now four, the Groth’s were looking for a new adventure and the way of life they loved in Italy. Their search brought them to Sonoma when an epiphany came while eating dinner at Swiss Hotel where they noticed a long table opposite them with a family celebrating with friends. It was the picture of the lifestyle they coveted.

The mission of Hello Cello is to provide an artisanal, fresh product which will create a limoncello experience, an event, an atmosphere, a memory, a story to tell grandchildren about the “good ole days” with family and friends.
Fred has been known to orchestrate the limoncello luge similar to the sled event in the Olympics; however, this time the course is an ice sculpture with a funnel at the top in which Limoncello is poured. As it swirls through the track, it develops its characteristic chill and is ready to sip as it emerges at the bottom. This weekend he will be in attendance at the Boys & Girls Clubs Annual Sweetheart Auction with his luge.
At the peel party recently in the spare warehouse space with its concrete floor and roll-up door, the smell of lemons intoxicated the air with a rich citrusy scent. About 60 adults peeled the rind from the lemons while 40 children squealed with excitement as they bounced in the large jumping house located just outside. This is community. Once the peel is removed, the rest of the lemons go to Sonoma Market where they are used with organizations such as Friends in Sonoma Helping.
Buy Limoncello di Sonoma locally at Sonoma Market and Whole Foods. Try it locally at Carneros Bistro, the girl & the fig, Fairmont Sonoma Mission Inn, estate, and Maya. Check the Web site hellosonoma.com for more recipes and information.

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By DIANE PETERSON THE PRESS DEMOCRAT

Limoncello Collins

Ingredients Per Cocktail:
3 parts Limoncello di Sonoma
2 part gin
3 lemon wedges (juiced)
club soda

Preparation:
Combine Limoncello di Sonoma, gin and lemon juice into an ice filled highball glass. Top with club soda.

Limoncello di Sonoma Margarita

Ingredients Per Cocktail:
1 parts Limoncello di Sonoma
2 parts tequila
3 lime wedges (juiced)

Preparation:
Shake Limoncello di Sonoma, tequila and the lime juice with ice. Pour into a lime and salt rimmed glass.

Limoncello di Sonoma Scorpino (our favorite)

Ingredients For 2 Cocktails:
2 scoops lemon sorbet
3 ounces vodka
3 ounces Limoncello di Sonoma
California sparkling wine
lemon slices, for garnish

Preparation:
In a blender combine sorbet, Lemoncello di Sonoma and vodka, Blend until smooth. Divide between 2 glasses, then add California sparkling wine to fill glasses. Garnish with lemon slices.