Ingredients
12 lemons
3 quarts vodka
1 quart brandy
10 cups sugar
5 cups water
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
130 herbs — Last Word, Bijou, complex herbal depth in cocktails
Cherry stone liqueur — Aviation, Last Word, Hemingway Daiquiri
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
130 herbs — Last Word, Bijou, complex herbal depth in cocktails
Cherry stone liqueur — Aviation, Last Word, Hemingway Daiquiri
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Peel and juice lemons. Put juice and peel into a CLEAN gallon jar along with the two liquors. Let stand a month. Combine sugar and water; heat until just boiling and sugar is completely dissolved. Cool completely. Strain the liquor off the peels and combine with the cooled syrup. Allow to stand at least another two months. It will form a cloudy layer at the top; this can be removed and saved for kitchen use, or shaken to resuspend before serving. It will not completely disappear without mechanical filtration, and perhaps not even after several filterings (even coffee filters will not catch it all).