I was given a nice amount of high proof grain spirits, 87% alcohol. Triple distilled and smooth for the proof.

I used about 750ml to make some limoncello, orangecello, lemon cream liquor and strawberry cream liquor. Small batches of all just for experiments.

Orangecello and limoncello start by removing zest from lemons, no pith and oranges, I used blood oranges. It is a pain to do. Large slices of zest work best and no white pith at all on it.
Organic fruit works well because it has no wax on it but wash your fruit well before zesting.
Then just pour grain alcohol over the zest in a jar and let it sit in a cool dark spot for 7-30 days, depending on proof of alcohol. Swirl the jar around once a day or every few days.
After zest turns white-ish colored and gets firm it is done.
Make simple syrup, equal parts water and sugar, I added lemon juice to it and orange juice.
Let syrup cool completely.
Strain the peels out of the alcohol and add equal parts syrup to the alcohol.
Let it sit again for a week in cool dark spot.
Then strain, bottle and put in freezer for a week or so before trying.

For the creams I made vanilla cream, whipping cream and milk with sugar and vanilla. Heat to 181 degrees then cover and let cool slowly.
When cooled add to lemon alcohol and strawberry alcohol.
Strawberries macerated for a week with alcohol in small jars and I added some strawberry juice from the berries to the cream.
I'll freeze the lemon cream and keep the strawberry in the frig for my coffee.

Limoncello, lemon , is still sitting before straining and jarring for the freezer.
Cellos should be about 80-85 proof, creams I'm thinking around 50 proof.
I have another jar of orange cello and lemon cream and should be 16 oz of limoncello when it is done.

Looks like a bunch of enjoyable work!!

Tart cherry cello in the jar.
Thawed out my bucket of Montmorency cherries and have a bunch soaking in 174 proof white dog.
Should make 750ml of cherrycello.

Looks like some great tasting antifreeze, handy in Wyoming

The orangecello came out pretty sweet but with a vapory finish.
I'll make tart cherry syrup for this cello and make it more tart than sweet.
Should be about 80-85 proof when done.

And yes antifreeze we need, teens today with more snow.

guess I will show my ignorance .... what do you do with these once they are done? use in mixed drinks? This is all new to me but sounds interesting

Limoncello is considered a digestif, an after dinner drink that is supposed to help digestion. Lemon helps with the digestion.
The other cellos can be considered aperitifs, before dinner drinks or after.
They are really just higher proof liqueurs, fruit infused.
You cam make drinks with them or you keep it in the freezer and take ice cold shots of it, sips really.
The strawberry cream is for my coffee.

Just a nice shot, fruit or cream.
I have some nice white dog and was looking for something different to do with it.

Hoping the limoncello, lemon, is pretty tart and same for the Montmorency cherrycello.