Limoncello

Problem: a lemon-flavored liqueur is perfect in a large number of summertime drinks, but the limoncellos available in the United States are sickly sweet and as often as not have such high doses of artificial yellow coloring that they almost look radioactive. Solution: make your own limoncello. It is true that Sorrento lemons, which are typically used for limoncello in southern Italy and are usually regarded as the perfect fruit for the purpose, aren't generally available over here; but common Eureka lemons can do just fine. Here's the recipe:

1. Zest a dozen good-sized lemons. Don't get any of the pith.
   
2. Immerse the zest in a fifth of 100 proof vodka. Seal in an air-tight container.
3. Wait a few weeks.
4. Strain the liquor (which should now be bright yellow) off of the zest (which should now be white).
5. Add another fifth of vodka.
6. Add simple syrup (50-50 mixture of water and sugar) to taste. I think that I added around 2 or 3 cups.
7. Let the mixture marry for another few weeks.
8. Enjoy, and make fun of those who claim that the liqueur is too strong.

Okay, that last part is not strictly necessary. Adding 2 cups of simple syrup will make the final liqueur around 76 proof if you use 100 proof vodka to start. If you use 80 proof vodka, the final liqueur will be around 61 proof. If you do use 80 proof vodka, however, you will need to let the zest steep for longer. The recipe also works with other citrus zest: I also made some from sweet limes.