This sounds AMAZING!!!
Summer Bloody Summer: Drink Orangecello this summer.
With the solstice behind us, the markets are now flooded with various stone fruits. So we’ve bid a tearful good-bye to winter’s citrus glut. Fortunately, Ventura Limoncello has perfectly timed the release of its new Orangecello ($16 for 375ml) to help us combat our winter-citrus separation anxiety. The liqueur utilizes the fragrant zest of blood oranges from Ventura County’s Old Gold Farms and Petty Ranch, each pebbly, orange-red strip exactingly separated from the bitter pith. The recipe is an heirloom of co-owner Maneula Zaretti-Carling’s family, and calls for macerating the peels in a neutral grain spirit, then cutting the booze with sugar syrup to yield a slightly sweet liqueur ideal for sipping neat. Seeing that the beloved berry-like flavor of blood oranges resides more in the fruit’s juicy innards than in the zest, the Orangecello isn’t exactly bloody. But it does carry a substantial dose of the vivid, refreshing spice of the skin’s oils. Straight from the freezer, a pour is a fitting end to a leisurely summer meal. For the other end of dinner (or lunch), Ventura recommends mixing equal parts Orangecello and Aperol with two parts soda over rocks–a concoction we wholly support.