zest of 4 lemons, removed with a vegetable peeler
1 cup sugar
This syrup is the base for any citrusy cocktail you might want to make. We like to serve them in an old-fashioned punch bowl; it will be almost like your bar is transported into a 1920s speakeasy. But make sure to warn your guests: The lemony sweetness does a brilliant job of masking the alcohol content in the drink.
Remove any white pith from the strips of lemon zest.
In a medium bowl, gently crush the zest with the sugar using a wooden spoon or muddler until combined. Let the mixture rest overnight, covered, at room temperature.
Strain the liquid into an airtight container, pressing on the peels to extract as much liquid as possible. Cover and refrigerate for up to 1 month.