Before you juice your lemons, create long strips of lemon zest with a channel knife.

Zest 12 lemons and set zest aside. Juice the zested lemons until you have about 1- 1 1/2 cups of lemon juice.

In a medium sauce pan, add sugar, water, and the lemon zest. Heat over medium heat until sugar is dissolved. Simmer for 10 minutes, remove from heat and allow it to cool.

Remove candied zest from the simple syrup and place the zest in a bowl. Add 1 cup of red wine or grape juice to the zest to dye the white part of the peel. Place in a refrigerator for at least 2 hours, or overnight for darker lemon zest.

To make the mock blood lemon garnish, slice 4 lemons into rounds. Remove visible seeds and place them in a single layer in a shallow plastic container. Add about 1 cup red wine or grape juice and refrigerate at least 2 hours or overnight turning periodically to evenly stain the lemon slices.

Make the concentrated lemonade by adding lemon juice to the cooled simple syrup and refrigerate at least 2 hours or overnight.

To serve a crowd, make it in a premixed pitcher: Add the 3 cups of the concentrated lemonade, 1 cup bourbon, and the bloodied lemon zest along with the soaking red wine into pitcher. Add an additional 1 cup of red wine. Add lots of skull ice cubes and stir to combine. Garnish with additional blood lemons. Serve.

To serve individual glass with the two layers: Add 2 oz. concentrated lemonade and 1/2-1 oz. (to taste) of bourbon to a mason jar. Add some bloodied lemon zest and 2 skull ice cubes. Now add 2 oz. red wine by slowly pouring it over the back of a spoon to layer the red wine over the lemonade layer. Top with an additional skull ice cube and then serve.

Kid-Friendly version: (Substitute grape juice for the red wine, omit bourbon and add a splash of club soda for a little bubbly) Add 2 oz. concentrated lemonade and ice into a mason jar. Add lemon zest soaked in grape juice and now add 2 oz. of grape juice and a splash of club soda.