Ping for later. Thanks for the recommendation.
Chef friend (former executive chef at Pinehurst) shared his Limoncello recipe with me. Haven’t tried it yet, but I have some friends that are in the process now.
Zest from 11 lemons (just the yellow part - no white pith), 1 bottle grain alcohol (use vodka if you can’t get grain) combine these in a glass container or stainless steel pot and let sit in a cool dark spot for 2 weeks.....
Then make a simple syrup with 5 cups water and 2 1/2 - 3 cups sugar.....bring to a boil and then cool completely.....add to grain and lemons
Then cover and let sit like at least another 2-3 weeks....the longer the better
Then strain lemon peels out and bottle the limoncello back up and keep in the freezer
This is a recipe for one 750 ML bottle of grain. You need to at least double it. Also, don’t use vodka. Use Everclear.