Triple Limoncello Sparkle

Let’s talk about negativity. It appears in all walks of life, rearing its ugly head when you least expect it, taking you unawares and knocking you off kilter. This is something I experienced very recently and for once I was able to approach it in a different way.

Up until now, negative comments regarding my work really hit deep. I would spend days agonising, questioning and re-evaluating, catastrophising until I just wanted to dig a deep hole and disappear. What did I achieve, absolutely nothing? It wasn’t constructive or motivating.

So, this time, I turned it on its head. Instead of consoling myself, I consoled THEM. Obviously to be so vociferous in their disparagement of a stranger, they must have deep issues with themselves that they needed to project on to someone else. That someone happened to be me.

So next time you are criticised without a constructive outcome, feel pity for those troubled souls. You do you, because you know what, you do it best.

Triple Limoncello made to a recipe by Mark Diacono using Lemon, Lemongrass and Lemon Verbena but feel free to use regular Limoncello instead.


25ml Triple Limoncello

Champagne or Prosecco to top up

Lemon Verbena & Lemon Zest to garnish


1. Add the limoncello to the base of a champagne flute and add a small splash of champagne to temper.

2. Top up with the remaining champagne, garnish with lemon zest and lemon verbena and serve cold.