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Tangerine vodka is an alcoholic drink based on citrus zest with the addition of vanilla, roasted coffee beans, juniper berries or other ingredients. Depending on the preparation technology, you can make either a sweet or bitter tincture.
Secrets of making tangerine vodka
To get delicious tangerine vodka, you need to take into account several rules:
- Alcohol must be of high quality (alcohol from food grade “Lux”).
- Select tangerines are selected and washed thoroughly.
- To remove the zest, take only the top layer containing the maximum concentration of aroma.
- The raw materials are completely filled with the drink so that contact with air is minimal.
- Insist for at least three weeks.
Recipes for tangerine vodka liqueurs
There are several recipes for preparing the infusion. The basic principle is to place the prepared zest in a container, fill it to the top with vodka and leave it in a dark place for at least three weeks. Next, you need to strain, add other ingredients (for example, sugar syrup) and let it stand for a few more days.During this time, the taste will be enriched and the aroma will become especially pronounced. The finished drink is stored at room temperature (in a sealed container) for 2–3 years.
Recipe for tincture with tangerine peels and vodka
The classic recipe for making tangerine vodka is based on the following ingredients:
- fresh peels – 300 g;
- vodka – 1 l;
- sugar – 3 tsp.
For cooking, select tangerines with smooth skin are used.
Sequencing:
- Take 10 citrus fruits and rinse thoroughly in warm water. It's best to do this several times to completely remove chemicals, wax and other contaminants.
- Immerse the fruit in boiling water for one minute. This procedure allows you to get rid of bitterness. Although if there are a lot of fruits, you can get zest from them by grating only the top layer (without the white part). It contains essential oils that produce a refreshing aroma.
- Place in a container with an alcohol base, fill to the top, and seal.
- Place tangerine vodka in a dark place and keep at room temperature for at least three weeks.
- The drink should be shaken periodically, turning the container over.
- Then strain and taste.
Alcohol with the addition of citrus fruits is served with dessert dishes
To do this, they are pre-fried and added to the alcohol base. After a month, they filter and get an interesting drink with a piquant aroma.
Tangerine and vodka tincture recipe
To prepare tangerine vodka, take the following products:
- medium tangerine fruits – 10 pcs.;
- vodka – 1 l;
- sugar – 150 g;
- cinnamon – 1 stick.
The instructions are simple:
- Wash the citrus fruits thoroughly, remove the zest from 7 pieces.This can be done using a housekeeper, a special knife or a fine grater.
- Cut the remaining 3 fruits into small rings.
- Add all ingredients to a container with alcohol, add sugar.
- Leave in a dark place for 1 month, shaking occasionally.
- Mix well and strain through several layers of gauze.
You can enrich not only the aroma of the drink, but also its taste, by adding tangerine juice (100ml)
It is squeezed out on the first day of preparation, poured into a container, covered with a lid and placed in the refrigerator for a month. Then filter and add to the drink.
Tangerine vodka with spruce pine and juniper
Spruce needles and juniper add a "northern" or "forest" flavor that is somewhat reminiscent of classic English gin. If you add tangerine peels and citrus juice, the alcohol will take on a completely different shade. For preparation, take the following ingredients:
- vodka – 1 l;
- spruce needles – 1 cup (200 g);
- tangerines – 7–8 medium fruits;
- juniper – 20 berries;
- sugar – 3 tsp.
For 1 liter of alcohol, it is enough to take 20 juniper berries
To prepare tangerine vodka with spruce needles, you need:
- Rinse the citrus fruits thoroughly and extract the tangerine zest.
- Squeeze out fresh tangerine juice (100 ml), cover the container with a lid and leave in the refrigerator for a month. But if you don’t want to get vodka with a bright tangerine aroma, you can skip this step.
- Crush all the juniper berries with a rolling pin.
- Take spruce needles and rinse them under running water.
- Place in a blender and pour in a little vodka (up to a third of the volume).
- Chop to a green puree (work continuously for 2 minutes).
- Combine all ingredients with vodka.
- Seal the container and place it in a dark place.
- Let stand for 3 weeks, shake occasionally.
- Then strain. Add sugar (3 tsp) and tangerine juice, which should also be filtered if there is sediment.
- Let it sit for another 1-2 days and start tasting.
Tangerine vodka will turn out sweeter (closer to berry tincture) if you add 200 g of sugar to it.
Moreover, you need to cook syrup from it in advance. To do this, pour the indicated amount with the same volume of water (200 ml) and bring to a boil in a saucepan with thick walls or in a saucepan. Then turn it off immediately and stir occasionally until completely dissolved. Cool and pour into ready-made tangerine vodka. Shake thoroughly again.
Tangerine tincture with vodka and vanilla
To prepare this infusion, take the following components:
- vodka – 1 l;
- vanilla pods – 2–3 pcs.;
- tangerines – 7–8 pcs. (medium sized fruits);
- sugar – 3 tsp.
The cooking recipe is as follows:
- Take vanilla pods and cut them lengthwise into several pieces with a sharp knife. The more pieces, the better the contact with alcohol, the richer the taste of the finished drink.
- Wash the citrus fruits and remove the zest from them.
- Get tangerine juice (100 ml) and put it in the refrigerator, keep for 1 month.
- Vanilla pods and zest are added to alcohol.
- The container is sealed, placed in the dark and left at room temperature for at least three weeks. Shake periodically.
- Strain and taste. At the same stage you can add 3 tsp. sugar and mix thoroughly. Then the taste will not be so strong.
Vanilla pods add a pleasant aroma that softens the strong alcoholic smell
What to do if the tincture doesn’t work out
Raw materials can sometimes ferment during the preparation of a drink. To prevent this from happening, place the peels, zest or other components in a container and pour vodka to the top, leaving a minimum volume of air. If some part has already begun to ferment, the spoiled raw materials should be thrown away and a little alcohol added.
Also, the tincture may not have the expected taste. For example, too sharp, sour or sweet. The fix is quite simple:
- You should leave for at least three weeks for the zest to fully release its aromas.
- If there is an excess of sweet taste, add fresh lemon juice little by little and taste again.
- If there is an excess of sour, on the contrary, you should add sugar. Moreover, if you need a lot of sweetness, then prepare syrup. This requires water and sugar in the same ratio.
- To soften the “harsh”, “heavy” taste, you can add a pinch of salt. This is an unusual experiment, so it is better to do it separately, using another container.
Features of drinking tangerine vodka
Tangerine tincture can turn out either bitter (if you do not add sugar at all) or sweet (if you add syrup). Since the drink is diluted with juice or just water, its strength is reduced to 30–32 degrees. It is inappropriate to eat such a drink with traditional foods (pickles, hard-boiled eggs, lard).
If the tincture is sweet, it is served with a dessert dish, i.e. after the main lunch. It can be used to prepare cocktails with different ingredients:
- mineral water;
- soda;
- tonic;
- fresh apple;
- freshly squeezed citrus juice.
Sweet liqueurs are decorated with whipped cream, which can be decorated with zest, coconut, cookie or chocolate crumbs. This combination is especially appropriate when preparing a drink using roasted coffee beans.
The bitter drink is suitable as an accompaniment to the main, “heavy” dish, for example, boiled pork, French meat, fried sausages with potatoes and other side dishes. Vodka with juniper and spruce needles can be enjoyed with pickles. To remove the pleasant aftertaste, you can serve very chilled fruit juice.
Conclusion
Tangerine vodka is one of the interesting options for tinctures, which is not as widespread as, for example, mountain ash or horseradish. This is a “universal” drink that can be served for dessert (sweet version) or with the main course (bitters).
