LIMONCELLO...

Speaking of Vodka, one thing you can do is make infusions with the stuff, here's one of the more popular one…

LIMONCELLO

Makes about 3 1/4 quarts

Those who are lucky enough to receive this homemade lemon liqueur should keep it in the freezer, where it turns a milky white after 8 to 9 hours. It can be sipped straight up, mixed with tonic or dashed into champagne.

17 large lemons

Two 750-milliliter bottles vodka

5 1/2 cups water

6 cups sugar

Wash and dry the lemons. With a paring knife, remove the ends. With a vegetable peeler, remove only the yellow rind (save zest), leaving the pith intact. (Squeeze juice from the lemons and reserve for another use.)

Place the lemon peel in a 4-quart Mason jar with a rubber-seal lid. Add the vodka, making sure the lemon peel is completely covered. Store in a cool, dark place, shaking the jar once each day to agitate the lemon peel.

On the 13th day, bring the water to a boil in a large saucepan. Add the sugar and remove from the heat, stirring until it is dissolved. Cover and let cool to room temperature.

Place a colander on top of the saucepan and strain in the contents of the Mason jar. Discard the lemon peel. Stir to combine the liquids, about 1 minute. Transfer back to the Mason jar. Store for 3 weeks in a cool, dark place, shaking to agitate the liquid twice a day.

After 3 weeks, transfer the limoncello to smaller bottles that can be sealed with rubber stoppers. Store bottles in freezer. Serve directly from the freezer.

This can also be made with grain alcohol (Everclear) for as the man say's "kick it up a notch"….