A few weeks back my blogging pal over at Proud Italian Cook suggested in the comment box for me to use my Meyer Lemon Syrup in making Limoncello. I decided in talking to my good friend Gabi that this would be perfect for her in our belated Christmas gift exchange. She loves it and mentioned a cream limoncello she had in Capri once. So with some Internet research I found the recipe.Can I just say this is some yummy brew. Limomoncello is relatively simple and the Cream version just takes some added steps. The debates out on the length of time required for it brew. All in all I steeped my lemon zest over 1 and half weeks. Added the cream sugar mixture and let it sit for another 1 and half weeks. Tonight I finally decided to bottle it up. Be careful with the straining as the use of milk or cream causes some curdling action. I used Everclear which has a very high proof, but the taste and smell are nonexistent which makes this perfect to showcase the lemons and not mention give you a good buzz!