The rocky coastlines of Amalfi entrap the fresh sea breeze within the region’s rolling valleys to create a microclimate perfect for growing the sweetest, juiciest lemons. On a walk through these cliff-side lemon groves, as the fresh citrus fragrance fills the air, you will be assured that these are no ordinary fruits.
Inspired by Creative Director of Food for Rocco Forte Hotels, Italian chef Fulvio Pierangelini’s near-obsessive love for these succulent lemons, our chefs and mixologists at Brown’s add their zest to our recipes. One bite of Michelin-starred chef Adam Byatt’s signature lemon tart, served at Charlie’s, and you’ll feel the zesty zing of the bitter-sweet juice in its filling, along with a refreshing dose of limoncello for its syllabub. For those with a sweet tooth (or not), your summer dessert cravings will be well looked after.
Not just a pretty taste, the soft, flavour-packed fruit is rich in immune-boosting Vitamin C and its evergreen leaves, beloved by chefs, add subtle aromas to regional dishes. No visit to Amalfi is complete without an after-dinner limoncello digestif, the local liqueur synonymous within Capri, Sorrento and the dazzling resorts that cling to the Italian coastal cliffside. We hear through the grapevine that locals can taste the difference between each limoncello bottle, depending on when the lemons were harvested.
Our maestro of mixology, Salvatore Calabrese, incorporates these huge, fragrant lemons into many of his innovative drinks. One of his most-loved creations at Donovan Bar is the ‘Amalfi Dream’, concocted during a family barbecue on a visit to his hometown of Maiori, located on the Amalfi coast. With limited access to mixology equipment or varieties of liqueurs, he impulsively created a wonderful drink with just a handful of local ingredients.
50 ml vodka
20 ml Salvatore’s Liquore Di Limone or a good quality limoncello
20 ml freshly squeezed juice from Amalfi lemons
3-4 mint leaves
- In a cocktail shaker, add all the ingredients listed above along with ice, as desired.
- Shake sharply so the ice breaks through the mint leaves.
- Strain into an old-fashioned glass filled with ice, allowing bits of mint leaves to flow in.
- Garnish with a sprig of mint and a slice of an Amalfi lemon.
Straight from Salvatore’s creative collection of cocktails, the recipe will transport you to the Italian coast with the very first sip. To book a meal at Charlie’s or have our mixologists stir up citrus-infused drinks at Donovan Bar, get in touch with us at firstname.lastname@example.org or +44 207 493 6020 or email@example.com or +44 (0)20 7518 4004