Scaling Up Production

For years, I have made limoncello, a liqueur typically associated with Italy's Amalfi Coast. My routine was to drive to Greenwich, Connecticut in order to buy pure grain alcohol, which was illegal to sell in New York State. A few years ago, sales of grain alchohol were made legal, something which I discovered by accident in a local liquor store. The liquor store owner told me that he had found out that 'grain' had been made legal by leafing through the catalog of one of his distributors- there was no major announcement.

Earlier this week, I placed a special order for a case of Everclear grain alcohol, so I can make two two-gallon batches simultaneously. I felt pretty badass as I carried this case, with it's 'Danger: Flammable' warning on the side, to my car:

Tonight, on my way to work, I stopped at a store I call the 'food TARDIS' (it's bigger on the inside than the outside- it looks like a small, unassuming storefront, but it has a cavernous basement filled with amazing produce at low, low prices) and bought a variety of citrus fruits- lemons, oranges, and limes in order to make a multi-citrus blend to supplement the traditional limoncello. The long-range summer forecast is 'boozy'.