Limoncello

You'll need about 10 excellent organic lemons. Using a vegetable peeler, zest the lemons, being insanely careful to avoid pith. If you see any white on the zest, either shave it off or toss it, because it will ruin the batch. Put the zest into a decanter and add a 1.75 liter bottle of vodka or Everclear, put it in a cool dark place, and forget about it for a few weeks.

After those few weeks, strain out the zest, and mix up some simple syrup, about 2-4 cups. Be sure to let it cool before adding, or it will become cloudy looking. Add syrup and or water until the limoncello tastes light and lemony and does not set your mouth on fire.

Protip: So when you zested, you find yourself with 10 sad de-zested lemons. Squeeze the juice and strain, and freeze! Then you can use it to make Fermented Black Bean Lemon Chicken when you remember it sitting in the freezer, followed by deep frying regrets. Maybe lemonade makes more sense :)