Orange Curaçao

Orange Curaçao

A homemade orange liqueur infused with bittersweet citrus peel and warm spice notes.

Make ahead Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher

This infused liqueur steeps dried bitter orange peel, vanilla, and a touch of spice in neutral spirit before sweetening with a simple syrup. The result is a bright, slightly bitter orange cordial useful for cocktails, baking, or sipping over ice, and it keeps well for months once bottled.

Ingredients

  • 2 cups dried bitter orange peel (or dried sweet orange peel with 1 teaspoon dried bitter orange zest)
  • 2 cups vodka or other neutral grain spirit (80 proof)
  • 1 vanilla bean, split lengthwise
  • 1 whole clove
  • 1 small cinnamon stick
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon orange zest, finely grated

Method

  1. In a clean 1-quart glass jar with a tight-fitting lid, combine the dried orange peel, vodka, vanilla bean, clove, and cinnamon stick.

  2. Seal the jar and shake gently to combine. Store in a cool, dark place for 2 weeks, shaking the jar once a day.

  3. After 2 weeks, taste the infusion; if a stronger orange flavor is desired, let it steep up to 1 additional week.

  4. Strain the infused spirit through a fine mesh sieve lined with cheesecloth into a clean bowl, pressing lightly to extract liquid. Discard the solids.

  5. In a small saucepan over medium heat, combine the sugar and water. Bring to a simmer, stirring until the sugar fully dissolves, about 3 minutes.

  6. Remove the syrup from heat and stir in the fresh orange zest. Let cool to room temperature, about 20 minutes.

  7. Strain the cooled syrup to remove the zest, then whisk the syrup into the strained orange-infused spirit until fully combined.

  8. Pour the finished liqueur into a clean glass bottle, seal, and let rest in a cool, dark place for at least 3 days before serving to let flavors meld.

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★ 3.2 (1)

Orange Curaçao

This infused liqueur steeps dried bitter orange peel, vanilla, and a touch of spice in neutral spirit before sweetening with a simple syrup. The result is a bright, slightly bitter orange cordial useful for cocktails, baking, or sipping over ice, and it keeps well for months once bottled.

Make ahead 16 oz 110 cal

Ingredients

  • 2 cups dried bitter orange peel (or dried sweet orange peel with 1 teaspoon dried bitter orange zest)
  • 2 cups vodka or other neutral grain spirit (80 proof)
  • 1 vanilla bean, split lengthwise
  • 1 whole clove
  • 1 small cinnamon stick
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon orange zest, finely grated

Method

  1. 1

    In a clean 1-quart glass jar with a tight-fitting lid, combine the dried orange peel, vodka, vanilla bean, clove, and cinnamon stick.

  2. 2

    Seal the jar and shake gently to combine. Store in a cool, dark place for 2 weeks, shaking the jar once a day.

  3. 3

    After 2 weeks, taste the infusion; if a stronger orange flavor is desired, let it steep up to 1 additional week.

  4. 4

    Strain the infused spirit through a fine mesh sieve lined with cheesecloth into a clean bowl, pressing lightly to extract liquid. Discard the solids.

  5. 5

    In a small saucepan over medium heat, combine the sugar and water. Bring to a simmer, stirring until the sugar fully dissolves, about 3 minutes.

  6. 6

    Remove the syrup from heat and stir in the fresh orange zest. Let cool to room temperature, about 20 minutes.

  7. 7

    Strain the cooled syrup to remove the zest, then whisk the syrup into the strained orange-infused spirit until fully combined.

  8. 8

    Pour the finished liqueur into a clean glass bottle, seal, and let rest in a cool, dark place for at least 3 days before serving to let flavors meld.