The lemons had been sweating over the vodka for some weeks, which is apparently the way to get a smoother tasting, less bitter brew, then for the final 15 minutes, rind is added for zing.
I can vouch that the flavour was pretty good. Strong, but good!
I felt obliged to also test the chocolate torte liberated from the freezer the day before. I think it’s fair to say that the gluten free pastry was proportionally rather robust, but the ganache was great.