Yup! We love it. Go through lots of it when we're there, as an after-dinner aperitif . Especially when we're in the Amalfi Coast region. Oh who am I kidding? We have it everywhere. Our tie-maker's mother gave us a bottle to bring home with us last year. It never saw the borders, though.
I can't imagine anyone not liking it, really. It's not intended to be consumed in large portions though. Our limoncello glasses are teeny tiny, and are kept in the freezer, alongside the limoncello.
We're in the process (day 32, I believe) of making our own right now. 11 more days before adding the simple syrup. Just started a batch of orangecello a couple of nights ago. From everything I can find, it will basically be similar to Cointreau or Grand Marnier. While all the recipes recommend using organically grown citrus, everyone I know says it doesnt really matter as long as you wash them very well prior to zesting.
Anyway, glad to see there are so many other fans. Will let you know how it turns out!