• Add the first 4 ingredients into a cocktail shaker full of ice. Shake well. Drain into 2 coupes. Garnish each glass with a lemon wheel.

FOR THE LIMONCELLO

• I’d prefer to be more accurate with how many lemons, but it depends upon the size of your fruit—one of our trees likes to grow monsters, so we can get by with 8 lemons for a recipe like this. Consider 10 as your goal if your lemons are about 1½ inches in diameter.
• Here’s the actual labor for this project: Scrub your lemons. Peel all the lemons—gently and carefully, as you want as little pith as possible (the white stuff). A vegetable peeler tends to be a good tool for this work.
• Place the lemon zest in a large, clean jar. Pour the Everclear over the zest and give it a good stir. Seal the jar and give it a light shake. Store the jar in a dark spot at room temperature, for at least a couple of weeks. Once most of the color has leached out of the peels, you’re ready to go.
• To make a simple syrup, heat the water and sugar in a saucepan. Stir to dissolve all the sugar. Let it reach boiling, then lower it to a simmer. After 5 minutes, turn it off. Let cool to room temperature.
• Drain the peels from the infused liquor. Combine the infused liquor with the simple syrup. This remains stable at room temperature, but tastier stored in the freezer, and with all that alcohol, it won’t freeze.