2 32-oz Mason jars
Y-peeler or a paring knife
1 750-ml bottle Everclear
1.5 cups white sugar
1.5 cups mineral water
Pour the Everclear into a 32-ounce Mason jar.
Using a microplane, zest 10 lemons into the Everclear (the finer the zest, the better).
Cover the jar with a cloth, and let sit in a dark place for up to a week. Taste the spirit after 5 days; the longer the infusion sits, the more the spirit will pick up the bitterness in the lemon pith (which you don’t want).
When the infusion tastes bright and lemony, and has a pale yellow color, pour the spirit through a fine sieve to remove all the peel fragments. Reserve the infused liquid.