Limoncello E Pepe

1. 1

   Peel the lemon zest with a vegetable peeler into thick strips, avoiding as much of the white pith as possible. Add those and the peppercorns to a big glass jar with a lid. Add the vodka and stir. Close the jar.

2. 2

   Infuse at room temperature-preferably a cool, shady spot like a cupboard-for at least 5 days or up to 1 month. The general rule is: The longer, the lemonier. We infused for 1 week and loved the flavor.

3. 3

   Strain through a fine-mesh sieve, pressing on the lemon peels to get every last drop. In a separate bowl, combine the water and sugar until the sugar dissolves. Let cool. Add to the strained lemon vodka.

4. 4

   Store in the fridge or freezer (my preference). Drink straight-up or on the rocks.

No additional tips available.