Tangerine vodka, tincture and liquor – the best recipes for New Year’s Eve

New Year is tangerines on the table. Tangerines on the table are a lot of unnecessary peel, which, as a rule, is sent to the trash. This time, don’t throw it away, but make a delicious tangerine tincture, vodka, or liquor. With you peel, with us recipes. Let’s go!

Of course, you can just throw 6 tbsp. spoons of crushed, dried peel in 0,75 of good vodka and wait a week, BUT !!! It’s just that vodka on tangerine peels does not have a rich taste and aroma – in this regard, it loses a lot to orange tincture. We will go the other way!

By the way, tangerine tincture, or a sweeter drink that we used to call liquor, is a pretty useful thing. New Year’s citrus fruits contain many useful substances, in particular vitamin C and phytoncides in the pulp, but the main value is hidden in the zest, that is, in the peels – vitamin P, provitamin A, aldehydes and aromatic essential oils. Tangerine tincture promotes a good appetite, has an antiseptic effect, accelerates metabolic processes in the body. It is also good for colds.

The most common tincture among the people is prepared on dried crusts – its recipe is given in the first paragraph. But due to the use of “waste” of the festive table without prior preparation, the drink loses its taste and begins to taste bitter. Let’s better prepare something like the following (although you will have to sweat a little):

Recipe for tangerine vodka

Preparation of vodka:

1. Tangerine zest should be rid of the white peel, which will give the drink bitterness. At the same time, we squeeze out a little tangerine juice (85 ml) and put it in the refrigerator so that the juice becomes clear.
2. The peeled peel must be insisted for 3 weeks on pure alcohol with a strength of 95% (you can take vodka and add a couple of vials of pharmacy alcohol to it – our task is to get a mixture with a strength of at least 50%).
3. After 3 weeks, we filter the infusion and dilute it to 45%, add fructose / sugar and clarified juice. The drink becomes cloudy – opalescence of essential oils is formed. You can clarify it with pasteurized milk – for this amount, 75 ml of pasteurized milk with a fat content of 1,5% (preferably skimmed). The milk should immediately curdle and fall out in flakes, removing the turbidity and softening the taste of the drink.

At the output, you will get a very tasty, absolutely light tangerine vodka, not sweet, soft, with a pleasant New Year’s aroma. You won’t feel the alcohol in it. It is advisable to make a drink in limited quantities to drink within 2-4 weeks – they say that the drink spoils after a long period of storage. However, we do not think that such a problem exists in principle.

Spicy tangerine tincture (aspiring to liquor)

How to cook:

1. Peel the peel from white veins, chop, pour into a 2-liter jar, add spices (vanilla sticks should be cut into two parts lengthwise) and pour vodka / alcohol. Infuse for 1 week, constantly altering.
2. After a week, the tincture must be filtered, and the sugar should be boiled into syrup by dissolving it in 500 ml of water. The filtered tincture should be poured into the chilled syrup, mix well and leave the drink for a week in the refrigerator, stirring constantly.
3. After another week, filter the tincture again, bottle it and store it strictly in the refrigerator. In a sealed state, such vodka is stored for up to six months.

Drinking tangerine vodka is very tasty chilled as an aperitif, as well as with champagne – 50 ml of “tangerine” in champagne and pour champagne to the top.

Mandarin liqueur “classic”

By analogy with Limoncello, we make a delicious liqueur from tangerines. The recipe is extremely simple.

The preparation is easy:

1. Pour the peel of tangerines thoroughly peeled from white into a jar and fill it with pure alcohol. The original recipe uses chacha, that is, alcohol from grape pomace, which gives the drink an unusual aftertaste. But you can use a strong distillate or alcohol with a strength of at least 70%.

2. We insist the zest for 2 weeks, filter and cook the syrup: dissolve sugar in water, boil a couple of times, carefully removing the resulting foam, cool.

3. Pour our tincture into the chilled syrup, the drink becomes cloudy, we rejoice. We bottle it, which is then sent to the refrigerator for 3-4 days. We drink like Limoncello – chilled in small portions or as part of delicious cocktails.

Happy New Year, our dear readers! Let the next year bring you only positive emotions and successful, positive alcohol experiments!