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Wash lemons thoroughly. If using store-bought, scrub and briefly dip in hot water to remove any wax.
Use a vegetable peeler or microplane to zest only the bright yellow skin, avoiding the bitter white pith. Place peels into the glass jar.
Pour alcohol over the lemon peels in the jar. Seal tightly. Optionally, add a few black or pink peppercorns for a spicy note.
Label the jar with the date. Store in a cool, dark place for a minimum of 5 days, ideally 2-4 weeks. Shake the jar gently every couple of days to agitate the peels.
Open the jar when the infusion is intensely aromatic and straw yellow in color (the longer it steeps, the deeper the flavor).
Strain the mixture through a cheesecloth or fine sieve, pressing gently on the peels to extract every drop of infused spirit.
Combine water and sugar in a saucepan. Heat over medium, stirring, until the sugar dissolves completely and the syrup is clear. Let the syrup cool to room temperature.
Slowly add cooled simple syrup to the lemon-infused alcohol, tasting as you go to adjust sweetness and balance.
Strain again if needed, then funnel into sterilized bottles. Seal tightly and refrigerate for at least a day to let flavors meld before serving.