14 - 15 Clementine Peels

3 1/2 Cups Water

2 1/2 Cups Granulated Sugar

1 (750-ml) Bottle Vodka*

*Don't waste the good stuff on this, since you'll be covering up any unsavory notes with your citrus infusion. Just stay away from firewater like Everclear, and you should be golden. I used Popov, for what it's worth.

Place your peels, water, and sugar in a medium saucepan over medium heat. Bring to a boil, and cook just until the sugar has fully dissolved. Turn off the heat, cover with a lid, and let cool to room temperature. Use a pestle (or any other blunt instrument, really) to mash the rinds around a bit, bruising them to release more of the essential oils. Pour in the vodka, give it a good stir and transfer the whole mixture, peels and all, into a large glass jar. Seal the lid tightly and stash it in a cold, dark place for about three months. Don't rush it! If anything, you're likely to get even greater flavors if you let it steep for an extra month or so.

When the climoncello is ready, the liquid should be a golden orange color and smells of sweet oranges. Strain out and discard the peels, and transfer the liqueur to an attractive glass bottle. Store in a cool, dark place for however long you can make it last. It should keep indefinitely, but you'll no doubt want to enjoy it before too long.

©Hannah Kaminsky