64 proof

Here is a limoncello you actually want after dinner, not a Windex-flavored sugar bomb. Pellegrino’s Lemoncello comes from northwestern Sicily and is made with Sicilian lemon peels infused for 15 days in natural spirits before being blended with sugar and distilled water. That long infusion is key here, because the pleasure here surpasses simply sweetness; it is the vivid perfume of sun-kissed citrus peel.

At 64 proof, it has a tad more presence than many limoncellos, which helps it feel clean and lifted rather than sticky. It is lovely straight from the fridge or freezer, but also quite useful in spritzes, lemony cocktails, or desserts that want a grown-up citrus boost. Serve it very cold—unless you are a pure masochist—and let it do the thing limoncello does best: make the end of a meal feel like a small vacation.