Limoncello

The picture is (L-R) lemon zest + vodka that I started on 7 Dec, the limoncello that I'm drinking right now, and valencia orange zest + vodka that I started on 12 January (hence the less developed colour). 

I learned about limoncello in the SB Independent, seemed like something right up my alley as using the microplane to zest citrus is about as good as it gets. Though hard alcohol is a little scary...

Anyway. You zest, soak it in vodka for a month or so, strain through a coffee filter, mix with an equal part of simple syrup (2:1 water:sugar), let that sit for a month or so, throw it in the freezer, and consume.

Thus far I've done limoncello, blood orange cello, raw peach pit cello, toasted peach pit cello, orange cello, and limoncello made with apricot syrup. The only failure has been grapefruit cello.