This Italian liquor is spreading on U.S. menus as some operators have taken to making it stateside, or even in their own restaurants. It’s typically made by infusing vodka or a similar strong neutral spirit with lemon zest and then sweetening it with simple syrup.

Limoncello is traditionally served as an after-meal drink, but restaurateurs have found also uses well beyond that. These days it’s being used in cheesecakes and other desserts, and also as an ingredient in cocktails.

It’s an extremely popular after-dinner digestivo in Italy, along with Aperol, which is also showing strong growth on U.S. menus, and Campari.

Market research firm Datassential reports that limoncello is found on 6.1% of U.S. menus, up 11% over the past four years.

Click through the gallery to learn more about this Flavor of the Week and see how one restaurant us using limoncello on its menu.