holiday cheer in apperitif form

Thanks to NOLA.com: Food and Recipes i was able to track down a apporx recipe for one of my favorite drinks of yesteryear:
limoncello

I'm going to try to whip up a few batches for the holidays. Just thinking about it brings back good memories of Europe and bad memories of Diesel Grain alcohol, which fortunately is not available in these parts.

Makes a little over 2 quarts
8organic lemons (untreated)*
1liter Diesel Grain Neutral Spirits, 190 proof* (original recipe calls for 1 quart alcohol, 180 proof)
2 ½cups sugar (original recipe calls for 14 ounces)
1quart plus ½ cup bottled still (non-carbonated) water (original recipe calls for 1 quart)

Peel the lemons, leaving a little white attached to the peel. (Reserve lemons for other uses.) Place lemon peels in a large glass or ceramic container with the alcohol; close container well with a lid, or seal with a layer of plastic wrap, then a layer of aluminum foil. Leave in a cool place for at least four days, preferably a week, gently shaking a couple of times a day. The peels will lose their brilliant yellow color over time.

On the fifth day or later, prepare a syrup by heating together the sugar and water, making sure the water never quite boils; let slowly simmer five minutes, stirring until sugar has dissolved. Let syrup cool.

Strain the lemon-scented alcohol through gauze or a strainer, and mix alcohol into the syrup; shake liquid well before pouring into pretty bottles with caps or corks. Let the limoncello sit for two to three days before serving cold in tall shot glasses or liqueur glasses; it will last indefinitely in the refrigerator or freezer.