Craig, the color of the limoncello in the frosted bottle looks spot on.
Glad to hear the recipe worked out well for you. As with pizza, a recipe is only words, the execution is what counts and it looks like you did very well.
I feel the real differentiator in making good limoncello (and I have experimented with many batches over the past few years) is in zesting/de-rinding the lemons. Taking care to keep as much of the oil in the rind, and not sprayed all over the room from aggressive zesting, is a key to getting good flavor. That and mitigating the amount of white pith, which adds a bitter note.
I have no problems sharing the recipe, as it was posted on my blog before I took the old version of the blog down last summer. There are likely better recipes out there besides. The final recipe that I settled on, in which the lemon peels were actually done by weight for consistencies sake, is temporarily (hopefully) lost due to a hard drive crash as you can see below. I remembered that final recipe as best I could.....and my last quadruple batch made in the summer is now gone
For those interested:
1 750mL bottle of Everclear grain alcohol (vodka does not work as well)
Zest from 10 to 11 organic lemons (regular lemons slightly preferred to Meyer)
660 grams Granulated cane sugar
750 mL water
1. Peel/zest the rinds of the lemons carefully. While it is impossible not to include some of the white pith, you want to minimize the amount of pith to avoid bitterness in the final product. In addition, you want to preserve as much of the oil in the lemon peel as possible.
Many of the quick zesters release quite a bit of oil while zesting. It will help speed up the time to zest the lemons, but you will lose a good portion of the oils, which are the main flavor component of the drink. I personally prefer to use a short, serrated pairing knife and gently peel the lemons with it. I make a spot check of the finished peels and remove any thick areas of pith.
Side note: because I am a nerd, I have actually peeled lemons using various methods under a blacklight so I could really see the oils being released into the air while peeling/zesting. It's not the most scientific method, but the serrated pairing knife seemed to be the gentlest method. It is a zen exercise for me. If there is a good sports game on TV or if it is nice outside, I like to sit and peel the lemons slowly.
2. Put the lemon peels/rinds in a large jar or container along with all of the grain alcohol.
3. Store in a dark, cool place for 10 days. The lemons will turn mostly white, having released their oils and color into the alcohol. The smell of the mixture before adding it to the simple syrup is a devilish delight of lemon essential oils and high octane pure alcohol.
4. Make a simple syrup of the sugar (660 grams) and the water (750mL) by stirring the sugar in the water as you heat it up.
5. Pour the lemon/alcohol mixture through a strainer and mix with the simple syrup (I pour the lemon/alcohol mixture through a strainer first, then through a cheesecloth and then into the simple syrup). It helps to put whatever jar(s) or bottle(s) you are pouring the limoncello into in a larger pot.....if you spill this stuff on your counter, it is VERY sticky while still warm.
6. Mix well and place in the freezer. Once cooled, drink!
Homemade limoncello is an ages old tradition in Southern Italy. Make sure at some point of the process to have some type of Italian music, preferably opera, and quite loud, playing in the background.
Once I have my hard drive data retrieved from a retrieval service (if they can), I'll pass along the exact recipe I had (in which the amount of lemon peel was in weight, not in number of lemons). I have tinkered with steeping basil or mint while the alcohol/lemon infusion ages, but haven't gotten the amounts down pat yet. I need to make a blood orange aranciancello this winter as well. --K