Home of Mandarin liqueur – recipe with vodka (alcohol) - Alcohol and Tradition
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Home of Mandarin liqueur – recipe with vodka (alcohol)

фото ликера из мандаринов

Tangerines are a constant attribute of the festive New Year’s table, but we eat only the pulp, and the skins are often thrown away. I propose to put the peel into action, making an alcoholic drink that will remind you of the past holiday at any time of the year. In addition to the crusts for the preparation of tangerine liqueur, you will need another symbol of the New Year – sprigs of natural spruce.

Use large and medium-sized hard tangerines, from which you can remove the zest without touching the white, bitter flesh. It is desirable that the fruits are as fragrant as possible, the smell of the finished drink depends on it. The alcohol base can be vodka, distillate (moonshine) of double distillation or diluted with water to 40-45% ethyl alcohol.


  • tangerines – 10 pieces (medium or large);
  • vodka (alcohol 40-45%, moonshine) – 1 liter;
  • spruce branches – 3 pieces (4-5 cm in length);
  • juniper berries – 5 pieces (optional);
  • sugar – 50-150 grams (to taste).

The amount of sugar depends on personal preferences, juniper improves the aroma and brings an original taste.

Tangerine liqueur recipe

1. Wash the tangerines in hot water, then wipe dry with paper napkins to remove the preservative that covers the fruit for long-term storage.

2. Carefully use a knife blade or a vegetable peeler to remove the zest from the fruit – the upper yellow part without the white pulp. Peeled tangerines can be stored in the refrigerator in a tied plastic bag for up to 2 weeks.

Attention! If you do not remove the white part, the liqueur will have a bitter taste.

3. Spruce branches and juniper berries should be washed with running water, then lightly dried.

4. Put the tangerine zest, sugar, juniper and twigs in a jar for infusing. Pour the alcohol base.

5. Close the jar tightly, shake it several times and leave it for 5 days in a dark place with room temperature. Shake once a day.

6. Remove the twigs. Strain the finished liqueur through cheesecloth, squeeze the zest well.

7. Taste it, add more sugar if desired, and mix.

8. Pour the drink into storage bottles, seal tightly. If a precipitate or turbidity appears over time, filter through cotton wool or a coffee filter. Filtering does not affect the taste, but only gives transparency. The shelf life of homemade tangerine liqueur is up to 3 years. Store in a place protected from direct sunlight. Fortress – 32-34%.

фото домашней наливки из мандаринов

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