When we were in Italy, we brought back from the Sorrento region a liqueur called caffoncello--it's limoncello infused with coffee (or coffee flavor, anyway), and it is much better than it sounds. It's almost gone now, and the only source I can find is that one little artisanal factory up in the hills. There are lots of recipes for limoncello, and lots of recipes for coffee liqueur. I've never tried my hand at either. Those of you who have, how would you suggest I go about trying to reproduce this rare elixir? Just add some coffee to a limoncello recipe? I don't think that's it, because the stuff is yellow like plain limoncello. Ideas?