How to Make a Limoncello

[15:39] HAM SALAD SANDWICH: my limoncello recipe:
[15:39] HAM SALAD SANDWICH: skin 14 lemons, being careful to just get the zest and not the pith
[15:40] HAM SALAD SANDWICH: muddle the skins with finely powdered raw sugar. about 4 ounces will do
[15:41] HAM SALAD SANDWICH: juice the lemons and add an equal amount of raw sugar to the juice. (roughly 27-32 ounces)
[15:41] HAM SALAD SANDWICH: after the the skins have sat for 2 hours or so, add the sweetened juice, stir, then leave refrigerated over night
[15:42] HAM SALAD SANDWICH: the resulting cordial can be fine strained to remove all the skins.
[15:42] HAM SALAD SANDWICH: add 1 liter of grappa the refrigerate for 24 hours
[15:43] HAM SALAD SANDWICH: fine strain through a coffee filter and it's ready to serve
[15:44] HAM SALAD SANDWICH: you don't need to use grappa. any overproof (100+) nuetral grain spirit will do.
[15:45] HAM SALAD SANDWICH: I actually use an overproof smirnoff
[15:45] HAM SALAD SANDWICH: it's cheap and won't interfere with anything the citrus is doing -hic-
[15:46] HAM SALAD SANDWICH: sorry to spam recipes    

Also, Mantz is typing that drunk.  That's how impressive a mixologist he is.