My friend, Jennifer, has been making crabapple cakes galore. Jen also tried adding finely diced crabapples to vinegar (below left) and Vodka (right) and but one quickly turned a murky Bayou color and the other more like pickled ginger; she concluded that they need acid.

Since I am in full recipe testing mode and in the last stages of Book 2, I was counting down to cocktail hour and focused in on a neglected bowl of Meyer lemons sitting on my kitchen counter and wondered what crabapple limoncello might be like.  We shall see…First step: Zest 5 lemons, preferably Meyer lemon, and add the zest with a generous handful of crabapples, cut in half (to show the stars inside) to about 2 cups Vodka.  Let that steep.  Monday, we will add a simple syrup, so stay tuned….Until then, I wonder what stellar cocktails will come of this.  Please send some ideas.