Mandarin Liqueur
Mandarin liquor—or licor de mandarina—is easy to make, and adds a luscious and satisfyingly sweet and fruity edge to plain rum. It's a homemade tradition in the Dominican Republic, where it's often part of holiday celebrations. It's also a tasty gift for family or friends.
Ingredients
- 8 mandarin oranges peel only
- 2 cups golden rum
- 1 cup white sugar
- 2 cups water
Instructions
1 Week Ahead
- Peel the mandarin oranges, and use a sharp knife to scrape off as much of the white pith as you can.
- Place the peels and the rum into a clean jar. The rum should cover the peels.
- Cover, and place in a dark place out of direct sunlight for about a week (the fridge will do as well). Turn upside down once a day or so.
When It's Ready
- Take the lid off the jar, and remove two or three pieces of the saturated mandarin peel.
- Place the mandarin peel, along with the water and sugar, into a saucepan.
- Heat at a medium-low temperature until the mixture comes to a boil, stirring. Let it simmer until about half of the water has evaporated, stirring occasionally.
- Remove the peel.
- Strain the remaining infused rum from the jar, squeezing the peels to extract as much as you can.
- Whisk together with the sugar syrup you’ve just made.
- Chill and serve.
- It will store in a closed bottle for up to a week in the fridge.
Tried this recipe?Let us know how it was!
