The formula for widely available citrus-flavored liqueur involves alcohol that is distilled three times (Cognac, brandy or eau de vie) and flavored with citrus peels (usually orange) that have been dried outdoors. If you’re a city dweller without wooden drying racks or the Mediterranean sun, you can start your liqueur by infusing the peel in a flavored simple syrup, and adding vodka to stabilize the mix. The recipe here provides the essentials (ratios and techniques) with permission to make the infusion your own.

Read the whole article and get recipes at Homemade Citrus Liqueurs to Prime Summer - NYTimes.com.