Drink: Cocktail hour

Everybody else is doing it, so why shouldn't we? Danny DeVito and George Clooney shouldn't be the only ones who get to enjoy an after-dinner sip (or in their case, vat) of limoncello. More restaurants in Atlanta are catching on to the refreshing taste of this Italian digestivo, but you can make your own, too.
This liqueur, made from alcohol, lemons, lemon zest and sugar, is a traditional after-dinner digestif that hails from Italy's Amalfi coast, where Sorrento lemons are used to give it a puckering, but smooth, punch. Using pure alcohol is best (because it absorbs the oils from the zest and gives a smoother flavor), but vodka --- especially a high-proof one --- will do the trick nicely. Take advantage of citrus season --- try it with limes or oranges, too. This recipe, adapted from www.whatscookingamerica.net, is a good starter recipe that yields about two quarts.