It’s so nice to report a change for once!
Of course, this is the week where we sweeten things up. Make a sugar syrup of 1.75 cups of white sugar and 2.5 cups water. (Heat the mixture until the sugar dissolves and boil for 5 minutes or so.) Let it cool to room temperature before stirring it into the lemon-infused alcohol.
It’s going to get cloudy but this is expected. This is the same thing that happens with a lot of the high-proof aperitifs that are usually served with water. The zest also chose to float instead of settle at the bottom like it did with just the alcohol. Relative densities and all that.
Now that we’ve introduced sugar into the mix and exposed it to a little bit of air, I’m going to be on the lookout for any molds that may start to form. The alcohol content should still be high enough, even though it’s now diluted about half, to prevent it but stranger things have been known to happen.