So easy and you get a pure, natural orange liqueur which is a very mild drink by itself or you can make use of it in sweet and savory dishes. Make the simple sugar syrup: Combine the hot water and sugar and stir until the sugar has completely dissolved. Allow to cool to room temperature. Reading about liqueurs I learned that orange liqueurs are also called triple sec and the general principle of liqueur-making is to take an alcohol base (sometimes called “neutral spirits”) such as vodka, ouzo, tsikoudia, tsipouro, zivania, raki or whatever neutral spirit your area produces and steep a flavoring in it for a time. Next, filter out any remaining solids, add sweetening, and age. Finally, bottle and serve. Every recipe is different, and many have somewhat different procedures, but they each pretty much come down to that and each flavor creates its own dynamics over time. And if you want in on the fun but don’t have access to (or use for) alcohol? Try this lemon cordial recipe instead, which you can adapt to any other citrus fruit and, better yet, enjoy on the day it’s made. The fruit is versatile and can be used in a variety of drinks, including martinis, margaritas, and daiquiris. Its bright and citrusy flavor pairs well with a range of spirits, such as vodka, gin, and rum.

Edinburgh Gin Orange Blossom and Mandarin Gin Liqueur 50 cl Edinburgh Gin Orange Blossom and Mandarin Gin Liqueur 50 cl

One of the top methods for making liqueurs is to infuse vodka, gin or other neutral spirits. You can put herbs, fruit, fruit peels and rinds, and even candy into bottles and leave them to absorb the flavor over time. Next, remove any remaining peel from your mandarins and do your best to remove as much of the white pith as possible clinging to each segment. This whole prep section is quite fiddly and messy but it’s worth the effort for the delicious results. After removing them from the alcohol, I squeezed out the juice. The juice, which was extracted from the fruit was 2 1/8 cups and I used it to make the syrup, which not only makes the colour more vivid but also adds a wonderful, more intense taste to the drink.The color of the liqueur depends on what rum you use. I prefer dark rum, but you can use what you have at hand. Pour the sugar into a bowl (or better yet, a measuring jug so it’s easier to pour into the jar later) followed by the mandarin segments. Stir with a wooden spoon, crushing the mandarin pieces to release their juice, and keep stirring until the sugar has dissolved into the mandarin juice and is no longer gritty when you do a little taste test. Add the citric acid to the bowl and stir again.

Mandarin Napoleon Liqueur | Ocado Mandarin Napoleon Liqueur | Ocado

Add the alcohol, close tightly with the lid and place the jar in a cupboard and let them steep for 18 – 30 days. It’s best to refrigerate (or freeze) your Mandacello but stored in a cool, dark place it will keep a long time due to the alcohol content. I’ve found other recipes that say that it will last for up to a year but doubt any would be left in my house long enough to test the theory! This is the right time to prepare the mandarin liqueur because late mandarins have a thin skin and almost no white part and therefore are perfect for this recipe. Can you imagine the satisfaction of serving your homemade liqueur to your guests? The recipe for mandarin liqueur Mandarin Liqueur or Mandarincello is a very simple spirit made by the infusion of mandarinsin neutral alcohol. The quality comes entirely from the quality of the fruit, as each variety has its own distinct taste.Could I Leave You from the Sondheim musical Follies, performed here by Dee Hoty for My Favourite Broadway: The Leading Ladies in 1998, a highly comforting yet exhilarating concert that I revisit frequently. This is such a good song in anyone’s hands, but Hoty has precisely the steel and elegance and control that makes it really shine.