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Bourbon Limoncello

This refreshing mix of Bourbon Limoncello combines smooth bourbon or rye with the bright zing of limoncello and fresh lemon juice, adding a layer of complexity with black lemon and Orleans bitters. Peach preserves blend sweetness and texture, while muddled mint leaves keep it crisp. It’s a balanced drink that’s perfect for cooling off on a warm evening. You should definitely give this Bourbon Limoncello cocktail recipe a try.

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Bourbon Limoncello

Bourbon Limoncello

Prep Time: 5 minutes
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Course: Drinks
Cuisine: Italian
Keyword: bourbon cocktails, limoncello cocktails
Servings: 1
Author: Paul Kushner
Try this Bourbon Limoncello cocktail for a refreshing twist. Read to learn more.


  • 1 1/2 ounces Rye or Bourbon
  • 3/4 ounce Limoncello
  • 1/2 ounce Lemon Juice
  • 2 dashes Black Lemon Bitters
  • 2 dashes Orleans Bitters
  • 1 tablespoon Peach Preserves
  • 5 leaves Mint
  • Mint Sprig and Lemon Wheel for garnish


  • Muddle the Mint:
  • In a cocktail shaker, gently muddle the mint leaves with the peach preserves to release the mint oils and blend the flavors.
  • Add the Liquids:
  • Pour the rye or bourbon, limoncello, lemon juice, black lemon bitters, and Orleans bitters into the shaker.
  • Shake:
  • Add ice to the shaker until it is about half-full.
  • Seal the shaker and shake vigorously for about 15 seconds.
  • Strain and Serve:
  • Strain the mixture into a chilled cocktail glass.
  • You can double strain through a fine mesh strainer if you prefer a smoother texture without bits of mint.
  • Garnish:
  • Garnish with a fresh mint sprig and a wheel of lemon on the rim of the glass for an inviting presentation.
  • Enjoy:
  • Serve immediately and enjoy the refreshing blend of bourbon, citrus, and peach flavors.
Tried this recipe?Leave a comment and let us know how it was!
Bourbon Limoncello
See also  Limoncello Reviver Cocktail
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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