Just in: from a National Weather Service report on 9/11 tracking Hurricane Florence (unintentional phallicity); and gift bottles for the Italian liqueur Limoncello (pointedly intentional phallicity).
Tracking the hurricane. Apparently genuine image from the NWS, predicting only too vividly that North Carolina would be screwed:
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Accompanying text:
Ignore the specific numbers as they will change & likely increase, but based on the latest NHC forecast here’s where the most extensive wind damage may occur. Zone: Wilmington, Jacksonville, Emerald Isle, Morehead City, Burgaw. 115+ mph sustained likely. Get all the latest information on Florence with the Hurricane Tracker App at www.hurrtracker.com
(The actual storm moved onto land further south, into South Carolina.)
Lemon liqueur. From Jeff Shaumeyer on Facebook on 9/12, relaying this image of
Limoncello, packaged in a variety of decorative gift bottles, in the window of a gift shop in Rome, Italy. 20171026
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The makers could claim that the middle bottle just had a lemon as a stopper, but the bottle on the right is flat-out intentionally outrageous.
From Wikipedia:
Limoncello … is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri. It is also produced in Calabria, Abruzzo, Basilicata, Apulia, Sicily, Sardinia, Liguria, Menton in France, and the Maltese island of Gozo. In northern Italy, the liqueur is often referred to instead as limoncino. It is also a popular homemade liqueur, with various recipes available online and in print.
Although there is debate about the exact origin of the drink, it is at least one hundred years old.
Traditionally, limoncello is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons. Lemon zest, or peels without the pith, is steeped in rectified spirit (most commonly grappa [‘a brandy distilled from the fermented residue of grapes after they have been pressed in winemaking’ (NOAD)], but vodka may also be used) until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Varying the sugar-to-water ratio and the temperature affects the clarity, viscosity, and flavor. Opaque limoncellos are the result of spontaneous emulsification (otherwise known as the ouzo effect) of the sugar syrup and extracted lemon oils.
The limoncello I’ve had was intensely sweet and had the kick of a mule, but obviously there’s a lot of variation.
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