Orange Digestif Recipe
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If you took orange flowers and let them blossom in a bottle of alcohol, you’d have an idea of how floral, citrusy, and flavorful this digestif is.
What to buy: We chose Everclear 151 grain alcohol to use in our digestifs; it picks up the flavoring elements much faster than vodka.
This recipe was featured as part of our Make Your Own Digestifs project.
INGREDIENTS
- 3 medium oranges
- 2 cups grain alcohol, such as Everclear 151
- 1 1/2 cups Rich Simple Syrup
INSTRUCTIONS
- Using a vegetable peeler, remove orange peel in wide strips, making sure to avoid the white pith.
- Place peels in a 1-quart glass jar with a tightfitting lid, add alcohol, cover, and let steep, at room temperature, undisturbed, for 6 days.
- After 6 days, remove peels and add simple syrup. Stir to combine. Store in the freezer.
Any suggestions on how many tangerines would be needed with this recipe for a Tangerine Digestif?
I think these are ALL absolutely wonderful mixed with club soda, tonic or sparkling water. They are a digestif and the bubbles help with bringing up the stomach gasses. Anyone who drinks beer knows the true relief and resulting pleasure of a deep, from the belly, beer burp. These are similar to that, without the hops repeater ~ Sláinte Mhath
After looking through the very good selection of limoncello at a local store, I've found that the % alcohol ranges between 20-34. Personally, I would aim for a proof around 60 (30%).
That would require an additional 2 cups of filtered water to this recipe if you wanted to go for something like that.
Well, to be fair, assuming that there is a cup of water in the simple syrup then the proof would drop down to about 100 (or about 50% alcohol). That's *drinkable* but I still think it's way too strong.
If you wanted to get the benefit of the Everclear (faster extraction of flavor) but lower the alcohol content then I'd keep the recipe but add 1 cup of filtered water to the extraction at the same time you add the simple syrup. That get's the proof down to much more quaffable 76ish.
i would try a neutral tasting Grain(not potato) vodka from eastern europe or russia. it will carry your flavors a long way . i make my version of limoncello this way. also i agree that orange peel(because of the oil content ) tastes nothing like orange flower water . also you are definitely playing with fire if you serve guests straight grain alcohol. 151 is the proof which means it is almost 80 percent PURE alcohol, more than double the strength of most premium vodkas.
so, I made some of this, and it's way too strong for me to drink straight - anyone have any tips on what to use as a mixer or how to turn this lovely liquer into a coctail?
I was hoping this was a recipe that used real citrus blossoms, not a retread of the limoncello recipes.
Agree, that first paragraph is weird. Orange water, available from middle eastern stores, is what it's like when you use orange flowers.
What would be amazing is to mix this with either a nut liquor or a chocolate one. Or perhaps have cacao nibs floating on top. So many possibilities, too bad we need to be sober most of the time!
so you don't use the fruit - just the peel?
what a breeze and delicious.
I'm sure the recipe will be tasty, but the intro is misleading, because orange flowers taste nothing like orange zest.