Campo de Fiori, a recent Italian transplant from Aspen and Vail, makes a lot of things from scratch, but it's the thought of Campo's super-sweet, lemon-blendy Lemoncello that really gets our mouths watering. To make this intoxicating elixir, the staff fills a vat with 100-proof liquor -- vodka, grappa, whatever's lying around -- chokes it with lemon peels and then lets everything sit for about a month, until the rinds have softened, sweetened and started to ferment. After a good straining, the lemoncello is sent to the freezer. When it's nice and cold, it's doled out in little grappa glasses. Trust us: That's all you'll need.