I have this bottle of preserved lemon syrup that I've been using in cocktails, and it is really, really yummy.  I use it in any drink that calls for simple syrup (this week's favorite - the Tom Collins) - it gives just a nice little bit of extra flavor. But the price tag is not so yummy. Since I think this needs to be a key ingredient in my summer cocktails, I figured I'd better try making my own. So it starts with preserved lemons, and then in a few weeks I will try making the syrup. I read several different methods for making preserved lemons, so I just went with the one that sounded the simplest for me. Here's what I did: