A couple of months ago, I posted my recipe (dad’s recipe modified) for Limoncello. I was going to stop infusing the lemons after 30 days because, well, 40 days seemed more like Neapolitan superstition to me than fact, and I meant to prove it. When 30 days rolled around, I was too busy to remove the lemon peels from the alcohol and make the simple syrup, so I figured I’d let it go for another two or three days when I had free time. Another ten days passed, and by default, I had succumbed to the 40 day rule. Then a few more days got passed me, and I was too tired to finish the Limoncello. I put it off until the following weekend. The weekend came, and I watched shows I had previously recorded, knowing that I should be making Limoncello. I thought about a friend whose grandmother was temporarily blinded once from drinking too much of her own moonshine that was in the still longer than normal, and I worried that my Limoncello was going to be too strong to drink. By now my friends, who expected a sample, were asking me daily about its progress. Later in the week, I went on a short vacation, leaving the lemon peels to infuse even longer. I went to bed early the night we returned from vacation, but the thought of the lemon peels infusing for over 61 days tormented me until I finally got out of bed. At 11:00 PM I was straining, mixing, boiling, and bottling Limoncello. When I mixed the lemon infused alcohol with the simple syrup, it turned a brilliant shade of yellow just like the Limoncello I had in Sorrento. There is an old Neapolitan recipe that claims Limoncello cannot be made in less than 80 days: 40 days to infuse the lemons, and 40 days for the finished mixture to rest and develop full flavor. Only 19 days and counting.