NACHO GRANDES TANGERINE OR MEYER LEMON TONIC

well it isn't game, but it's pretty wild. it's also called lemon cello or grappa by Italians.
step 1 get a one gallon glass jar and fill it with the rinds/zest of whatever citrus fruit you want to use. very important when you peel the skin off the fruit you can't have ANY of the white pith on it as this just makes it bitter. I've found a sharp potato peeler works best. next fill the btl with alcohol, the alcohol takes the flavor and color from the peels ( dehydrates ) you know it's done when the peels become brittle and break not bend. the sronger the alcohol the faster this process works. if you have any hospital or pharmacy connections they can get true 100 % alcohol, next would be shine or grain alcohol ( abc store ) 75 %. or you can use 100 proof vodka 50% alcohol. next be patient and give it time to work, this is the hardest part. step 2 squeze and filter/strain the fruit juice and freeze it to add it to the alcohol when it's ready.I generaly use 2 qts to one gallon of alcohol if using grain, less for vodka, more for 100 %. this dilution will determine how strong it is.I like to keep it strong enough that it will not freeze and keep it in the freezer and drink it straight from a frozen shot glass, but not so strong that you can light it with a match, again a matter of taste. the lemon I made for the party is on the weak side for the lady's I'd guess about 60 proof and will freeze.step 3 when the alcohol is ready defrost the juice and get some " sugar in the raw " a brand of pure hawaiin turbinado sugar, use this kind ONLY!, heat the fuit juice and stir in app 1lb of the sugar ( or to taste ) low and slow until it goes into solution, but DO NOT BOIL. let it cool, strain the alcohol from the rinds and add the juice/sugar mix.step 4 let it age ( realy hard, the longest I've made it is about 2-3 months ) in a dark closet or brown paper bag. the longer aged and better strained it is the smoother and less sediment you will end up with, but there will always be some sediment, this is mostly sugar, so shake before serving. step 5 FINAL step get the finest mesh filter you can find ( I'm still working on this part ) I use the finest I can find at publics but I'm sure there are finer mesh avail, and using a funnel and filter pour from one btl to another until nothing is caught in filter ( don't bother trying paper coffee filters it won't work ). now chill drink and enjoy. I usualy take it straight but it's not bad with club soda or fruit juice.