In the 1990s, when Rory and I were not yet married and living in a rent-controlled apartment in Santa Monica, CA, we drank a lot of inexpensive liquor from Trader Joe’s. When the store’s supply of a favorite tangerine aquavit ran out, I decided to make my own by infusing vodka. We had some lemons purchased very inexpensively from a nearby Middle Eastern market and a bottle of vodka from where else but Trader Joe’s. I used a vegetable peeler to obtain strips of lemon peel and then dropped them in the vodka bottle.
We went out for an hour-long walk and upon our return home, the vodka was pale yellow and eventually, it turned practically florescent yellow with a nice lemony flavor. I can't remember what we did to dispose of all the vodka but it must've been fun.
Flash forward to November 2015 when I I discovered that the California drought had blessed my little kaffir (makrut) lime tree with a relative bounty of fruit. Up until this year, I’ve only gotten leaves from the tree. I harvested the six limes and kept them in the fridge. They are very precious, and I’m strategically trying to figure out what to do with them. People on Facebook and Instagram suggested a Thai curry paste, hair wash, and something boozy. I tackled the liquor option first because it’s the easiest.