Limoncello/Clementine cello/etc

1.5 l vodka
6 lemons (or 10 clementines or similar)
1-1.25 c. sugar

Zest the lemons with a microplaner, being careful to avoid the white pith as much as possible. Discard lemons (I make lemonade with them).

Place vodka and lemon zest in large jar. Let steep for a week, shaking occasionally. Add sugar. Let steep for another week, shaking occasionally, or until the sugar is all dissolved. Strain and bottle. Allow it to sit for a couple of weeks for the flavors to marry (the longer the better).

(You can use a paring knife to zest the lemons into strips instead; this makes straining easier, but you need to steep it longer to get full extraction.)

Limoncello, tonic water, and oak bitters infusing:

Limoncello, tonic water, bitters