BBQ Bill’s in Greenport is now serving up a homemade creamy limoncello, made using a manager’s family recipe all the way from Naples, Italy.
About two weeks ago, Peter Dipalo joined the barbeque spot as a manager offering up his grandmother’s recipe.
The creamy limoncello, which is kept cold takes about two weeks to make, infusing flavors from lemon rinds and a corn liquor.
“It’s different than the limoncello you find on store shelves,” Dipalo said. “It’s nice to sip as an after dinner drink. So far everybody loves it.”
Dipalo said he is working on creating an orange infused version, and a pineapple one.