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Ingredients
- 3organic tangerines or oranges, with a good balance of tart and sweet
- 2lemons or grapefruits (or one of each)
- 1½cups sugar
- ½vanilla bean, split lengthwise
- 1cinnamon stick, about 4 inches long
- 2liters rosé (about 2½ bottles)
- 1cup of vodka
- ¼cup dark rum
Nutritional analysis per serving (6 servings)
591 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 67 grams carbohydrates; 1 gram dietary fiber; 60 grams sugars; 1 gram protein; 17 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the citrus in thick wheels and place it in a clean container (glass or hard plastic) with a wide mouth and a tight-fitting lid. Add the sugar, vanilla bean, cinnamon stick, the rosé and the vodka.
- Step 2
Stir this well with a spoon (not wooden, as it may harbor bacteria that could inhibit fermentation) and fasten the lid. Keep the jar in the refrigerator, shaking occasionally to dissolve the sugar. After about 6 weeks, mix in ¼ cup dark rum and strain everything through a fine strainer or several layers of cheesecloth. Store in bottles at a cool room temperature or in the refrigerator; it will last indefinitely.
Private Notes
Comments
I put a batch of this up on May 1st but now I notice the citrus has little white spots all over it, and it seems to be a little effervescent. Does that mean it's spoiled?
I make this every year to give as Christmas gifts. Since I have started making bread during Covid, I found my Cambro 4-liter container for proofing bread is great for this too. I use large organic navel oranges and large organic lemons, and pry the vanilla bean open so the seeds can be released into the mixture. After 6 weeks the flavor is pure and refreshing, and better than Campari (which has been made with artificial coloring since 2007). This Vin d'Orange makes a wonderful Negroni.
Need a gallon container for this. Best if it has a wide mouth top.
Note - keep your fruit submerged. Prevents spoilage, as with pickles, etc. I put ziplock baggie filled with vodka (or whatever booze have added to the rose) on top of the fruit and wine mixture, inside the jar, before sealing the jar. If bag leaks, no matter, is just a little more alcohol. But usually doesn't and it weighs everything down, keeping fruit from floating up and becoming oxidized. Can also buy glass pickling weights to put on top inside the jar but baggie works fine. Enjoy!
Hi! If your drink came out too bitter, add agave & sparkling wine to each cocktail. This homemade citrus drink great, don't give up! Also, recommend Vin d'Orange in Le Sud cookbook by NYT's Rebekah Peppler. It is: - Two bottles rose - 1 cup vodka - 2/3 cup sugar - 1 pound (4-6) oranges, quartered Combine in wide mouthed jar (wide - need to get the oranges in), let sit for 40 days. Strain through cheesecloth into clean wine bottles, so delicious! The soaked oranges also a treat!
Not sure I'd risk duplicating the genuine item!!?! I buy it ready-made from Sally Clarke's Kensington shop when I'm in London (only seasonally available). Best aperitif on the planet!!!