Limoncello

The limoncello is fairly simple. Take the peels of one dozen lemons + 1
lime (that's the secret!) either removed with a vegetable peeler, or
microplaned off. I think the infusion goes much faster with the
microplaned little shreds of peel as there's more surface area exposed
to the alcohol.

Place the peels into an airtight container (I use a large screwtopped
jar) and cover with one bottle of 100 proof vodka (I use 100 proof
Smirnoff). The higher alcohol level seems to get better extraction from
the peels. Place the jar in a safe place (on top of my refrigerator
works for me!) for at least two weeks, giving it an occasional shake
and sniff to check on it. You'll be able to see the vodka turning
bright yellow as it pulls the flavorful oils from the peels. When the
peels no longer look colorful and the vodka doesn't seem to be gaining
any more visible color or scent, it's done. Filter through a coffee
filter or cheesecloth into a large bottle or jar and press down to
remove all the vodka and oils that you can from the peels. Add a 1:1
simple syrup (I usually start with 2 cups water to two cups sugar,
boiled lightly until completely dissolved and syrupy and cooled off)
and then thin further with approximately another 750 ml bottle of your
favorite regular vodka. If it needs to be cut down or sweetened
further, just use filtered or bottled water and more simple syrup. It's
really a matter of taste as to how sweet and/or strong you like it. You
can also make "Orangecello" the same way. It's quite tasty too!

You could, if you wanted to, use Everclear grain alcohol for the
extraction, however, I find that it makes for a much harsher tasting
end result. I find that the 100 proof vodka and then flavoring/thinning
to taste with simple syrup, more regular decent neutral vodka. Jan

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