Citron liqueur

Cut the yellow part of the citron peel into thin strips, removing the white part with a knife, which is very bitter. Let them macerate in the alcohol for five days.

Dissolve the sugar in half a liter of water and bring to a boil. Let it cool. Transfer the filtered alcohol into a large bottle and add the prepared syrup. Shake well so that everything mixes thoroughly, and let it rest for five days.

Bottle and store in a cool place. The liqueur is excellent served at 4°C.