Don\u2019t let your limoncello languish in the freezer. Sweet and tart, it\u2019s a natural cocktail enhancer, adding a hit of citrus brightness to your winter cocktails. Talented mixologists from around the country shared their best limoncello-laden cocktails.\r\nNostrana Restaurant, Portland, Oregon\r\nNostrana\u2019s former bar manager, Douglas Derrick, makes limoncello by hanging lemons above alcohol, rather than steeping them in it. The New York Times Magazine gave a rundown of his technique in their Case Study, Presto Chango Limoncello piece. Nostrano serves the house-made limoncello straight up and in cocktails such as this one, which Derrick says is \u201cstrong but girly,\u201d hence the name. He suggests serving it as an aperitif.\r\n\r\nRosie the Riveter\r\n\r\n1 ounce limoncello\r\n\u00bd ounce Peychaud\u2019s bitters\r\n\u00be ounce honey syrup (1 cup honey dissolved into \u2153 cup water)\r\n3 ounces Brut Prosecco\r\n\r\nPour cold limoncello into a chilled flute. Add Peychaud\u2019s and honey syrup. \u00a0Top with cold prosecco.\r\nDead Rabbit, New York City\r\nJoanne Spiegel, bartender and Taproom manager at Dead Rabbit in lower Manhattan, created this drink as the perfect transition between seasons. \u201cThe limoncello adds brightness; the lemon and ginger feel perfect for spring,\u201d she says, \u201cbut the clove keeps you rooted in winter. It\u2019s perfectly versatile.\u201d\r\n\r\nA Little Sunshine\r\n\r\n1 ounce limoncello\r\n1 \u00bd ounces Knappogue Castle 12-year whiskey\r\n\u00bd ounce clove syrup (recipe below)\r\n\u00bd ounce lemon juice\r\n2 dashes Peychaud\u2019s bitters\r\n2 ounces ginger beer\r\nMint sprig, for garnish\r\nCandied ginger, for garnish\r\n\r\nAdd the limoncello, whiskey, clove syrup, lemon juice and bitters to a shaker filled with ice. Shake and strain into an ice-filled glass. Top with ginger beer, and garnish with slices of candied ginger and a sprig of mint.\r\n\r\nClove Syrup\r\n\r\n1 tablespoon whole cloves\r\n1 cup cane sugar\r\n\r\nBring 1 cup of hot water, sugar and cloves to a boil, and stir until sugar has dissolved. Strain. Allow to cool.\r\nIndustry City Distillery, Brooklyn, New York \r\nThis vodka distillery makes Technical Reserve, which, they like to point out, is \u201cthe highest maximum proof spirit in the world.\u201d What to do with it? Make limoncello, of course! Reserve a seat in their tasting room, open Fridays and Saturdays from 4\u201311pm, where they pour limoncello straight, or turn it into this warm, comforting, dead-simple drink.\r\n\r\nChilly Bee\r\n\r\n1 ounce limoncello\r\n\u2154 ounce lemon juice\r\n\u2153 ginger juice\r\n1 lemon wheel, for garnish\r\n\r\nAdd all ingredients to a mug. Top with hot water and garnish with a lemon wheel.\r\nRibalta, New York City\r\nMixologist Tania Garofalo serves this delicate, cocoa-and-lemon cocktail at the casual pizza parlor Ribalta, and named it after the Roberto Benigni movie for which he won the Academy Award for Best Actor in 1999. (She admires the main character\u2019s \u201cwonderful sense of humor.\u201d)\r\n\r\nLife Is Beautiful\r\n\r\n1\u00bd ounces ca\u00e7haca\r\n\u00be ounce limoncello\r\n\u00be ounce Demerara syrup (1 cup Demerara sugar dissolved into 1 cup water)\r\n1 egg white\r\n1 dash Angostura bitters\r\nLime zest, for garnish\r\n\r\nAdd the cacha\u00e7a, limoncello, Demerara syrup and egg white to a shaker and shake vigorously and without ice. \u00a0Add ice and shake again, until foam forms. Pour in a coupe glass, and add a dash of bitters. Top with lime zest.\r\nBar Mia, San Francisco \r\n\u201cWhen I think about the winter season, I think about a snowy day with the family by the fireplace,\u201d says Bar Mia head bartender Adam Mardigras, who had that scene in mind when creating this limoncello cocktail. \u201cIt\u2019s a mojito, a hot toddy, and a \u2018beautiful\u2019 all in one.\u201d\r\n\r\nHottie Meets Toddy\r\n\r\n\u00bd ounce Grand Marnier\r\n1 ounce limoncello\r\n1\u00bd ounces Applejack brandy\r\n\u00be ounce lime juice\r\n\u00bd ounce warm apple cider\r\n2 mint sprigs, for garnish\r\nLemon wheel, for garnish\r\n6 whole cloves, for garnish\r\n\r\nAdd 1 cup of hot water to snifter and swirl to distribute heat. Discard water. Add all ingredients except for garnish to the snifter and stir. Add 1 cup hot water. Garnish with mint and lemon wheel, pierced with cloves.\r\n\r\n\r\nCUT, Los Angeles\r\nCUT chef and partner Lee Hefter conceived this cocktail in order to bring awareness to Colony Collapse Disorder. \u00a0\u201cBees pollinate over 50 percent of the crops in the US,\u201d he says. \u201cThese are the crops we use to make wine, and to cook the food we serve our guests daily.\u201d\r\n\r\n Help Save the Bees\r\n\r\n1 ounce lavender-thyme honey syrup (recipe below)\r\n1\u00bd ounces citrus vodka\r\n\u00bd ounce limoncello\r\n\u00be ounce lemon juice\r\nDash lemon bitters\r\n3 ounces club soda\r\n\r\nStir together the honey syrup, vodka, limoncello, lemon juice, and bitters. Strain and serve over ice into a Collins-style glass. \u00a0Top with soda.\r\n\r\nThyme-Lavender Syrup\r\n\r\n\u00bc cup honey\r\n\u00bd cup sugar\r\n1 teaspoon dried lavender\r\n2 sprigs thyme, bruised\r\nBring 1 cup water and all ingredients to a simmer. Steep for 10 minutes and strain.\r\nRivea, Las Vegas\r\nRivea, a new bar atop Delano Las Vegas, is a collaboration between Alain Ducasse and Proprietors LLC (aka David Kaplan, Alex Day and Devon Tarby, also of Death & Co). So you know the cocktail game is going to be on point.\r\n\r\nBeausoleil \r\n\r\n1\u00bd ounce dry vermouth\r\n1 ounce limoncello\r\n\u00bd ounce grappa\r\n\u00be ounce lemon juice\r\n\u00bc ounce simple syrup\r\n\r\nPour all ingredients into a shaker filled with ice. Shake and strain into collins glass over ice. Garnish with thyme sprig.\r\nSoBou, New Orleans\r\nIn the Commander\u2019s Palace restaurant family, SoBou is like the spirited little sister\u2014one who takes her cocktails very seriously. The new \u201cbar chef\u201d Laura Bellucci invented this chocolatey, lemony cocktail.\r\n\r\nBlack as the Night, Sweet as Sin\r\n\r\n\u00be ounce limoncello\r\n\u00be ounce coffee liqueur \u00be ounce lemon-peel oleo saccharum (recipe below)\r\nDash fresh lemon juice\r\n1 shot iced espresso\r\n2 drops The Bitter Truth Spiced Chocolate Bitters\r\nLemon peel, for garnish\r\nChocolate-covered espresso beans, for garnish\r\n\r\nAdd all ingredients to a shaker. Shake and strain into a martini glass, garnish with lemon peel and espresso beans.\r\n\r\nLemon-Peel Oleo Saccharum\r\n\r\n1 lemon, peeled\r\n\u00bd cup sugar\r\n\r\nPlace the peel in a gallon-size sealable plastic bag. Add sugar and massage the bag to break down the peels for 1\u20132 minutes, until the sugar looks moistened. Place in the refrigerator for at least 4 hours and up to overnight. The sugar will dissolve into a syrup.