Citrus is dear to Michael Cecconi, mixologist at New York’s
Back Forty (he also works at the
Savoy and teaches at the
Institute of Culinary Education). His advice is to use up every last bit of your lemons and limes. The day before a party, zest some citrus and let the zest sit in a Mason jar with an alcohol like bourbon or tequila. The next day, juice the fruit and add it and the zest to your liquor. Then enjoy.