December 16, 2007


8-12 lemons, washed, preferably organic
3 1/2 cups everclear or other neutral high-proof alcohol
2 cups sugar

zest lemons with a vegetable peeler or microplane zester, being careful to avoid the white pith. (reserve lemons for another use.) put zest into a large glass jar with a tight-fitting lid and add alolohol (there should be enough to cover the zest, but if not, add more alcohol.) set aside in a cool, dark place for 2-4 days. (the higher the proof of alcohol, the faster the zest will be extracted.) when zest turns pale and alcohol has a deep yellow color, strain through a sieve or cheesecloth, and store in another glass container. discard zest.

combine sugar with 4 3/4 cups of water in a medium saucepan over medium heat (do not boil). stir until the sugar dissolves and the syrup is clear, about 10 minutes. allow to cool.

pour syrup into lemon-infused alcohol (mixture will turn cloudy) and sample it. adjust flavor to your palate by either diluting with water or adding more alcohol in small amounts. the pour liquor into two clean, dry 750ml bottles, using a funnel. set aside for a week to allow liquor to mellow. store in the freezer and serve ice cold.