The citrus liqueurs are all now in the infusion stage. It has been a LONG day of peeling citrus.
The lineup: Bergamot (same fruit that scents Earl Grey tea), Wekiva (lavender gem) tangelolo, Sarawak (in the pummelo family, and no it is NOT a Tahitian, don't get me started), Carribbean Shrubb (containing the juice of several Clementines, Femminello Siracusano lemons, and some nice spices), Grand Marnier (Bouquetier de Nice oranges), and Limoncello (the Siracusanos again). With the exception of the Shrubb, they're all in vodka (Shrubb is in rum).
Not your average stash of citrus, I must say.
I still have plenty of citrus left, but the booze is gone and I am done, tired, done done with this. I don't precisely follow anybody's recipe, so we'll see how it all turns out. They sit for at least a couple of weeks, up to six, then I'll add a simple sugar syrup to a few of them. They will all eventually be filtered. Some of them are experimental (i.e., I made it up myself), and some recipes can definitely be found online.
It's been a long indoor day - going out into the garden before the sun sets!