How to make liqueur from mandarin skins. How to make tangerine liqueur at home

Tangerine liqueur is a low-alcohol drink of a beautiful golden-orange color, with a pleasant citrus aroma. This is one of the best versions of dessert alcohol for the festive table. Liquor goes well with various fruits, ice cream, chocolate and muffins. You can drink it just enjoying the taste and aroma.

On the basis of tangerine liqueur, cocktails and various desserts are made. Mandarin liqueur, the recipes of which are described below, can be prepared by any hostess on their own. Tangerines or clementines are sold almost all year round, other components are also not in short supply.

In the process of preparing the drink, the main part of the nutrients and vitamins are transferred from fruits to alcohol, therefore, with a moderate amount, liquor can be drunk as a preventive measure to protect the body from colds. In the production of homemade liquor, tangerines of various varieties are used. Almost all types of strong alcohol are suitable for the alcohol base - vodka, alcohol, moonshine, cognac, whiskey and rum.

Classic vodka tangerine liqueur recipe

A fairly simple and popular recipe that produces a pleasant liquor with a delicate aroma of tangerines and a slight sweetness. Such a drink is stored at a temperature of 5-8C for up to two years. The longer the exposure, the richer the taste of the liquor becomes.

Composition:

Tangerines - 1 kg;
Vodka - 0.5 l;
Water - 150 ml;
Sugar sand - 100 gr;
Cinnamon - 1 pc.

Cooking:

Store-bought fruits are usually coated with wax or other protective layer for the longest possible storage, so they must be thoroughly washed with hot water and wiped dry.
With a sharp knife, carefully cut the zest from the fruit, trying to touch the white skin as little as possible.
Place tangerine zest in a liter jar, pour alcohol over it. Instead of vodka, it is possible to use alcohol diluted with water to a strength of 40-45% or good double-distilled moonshine with a minimal smell of fusel oils. Add a cinnamon stick there, breaking it in half.
Place a closed jar in a warm place, the temperature should be between 18-25 degrees, for one week. Shake the contents of the jar daily.
Pass tangerines peeled from white pulp through a juicer or simply mash and squeeze the juice as much as possible.
Pour water into a saucepan, add granulated sugar and tangerine juice. Put on fire, let it boil and cook for 5-6 minutes over low heat, stirring constantly. Allow the syrup to cool to a temperature of 20-25 degrees. Then put it in a closed container in the refrigerator.
Filter the infusion of tangerine peel using a fine sieve and mix it with tangerine syrup.
Keep the future liquor in a cold place (refrigerator) for two to three weeks. Pass the drink once again through a cotton-gauze filter. After that, the preparation of the liqueur is completed, it can be served at the table.

Video liquor recipe for alcohol

Mandarin liqueur with spices and brandy

Ingredients:

Tangerines - 0.5 kg;
Cognac -500 ml;.
Water - 100 ml;
Sugar - 200 gr;
Cinnamon - 1 pc.;
Carnation - 1 pc.;
Star anise - 1 pc.;
Vanillin - 1 gr;
Nutmeg - 1 gr.

Cooking:

Remove the thin zest from the tangerines prepared as in the first recipe with a grater or a special knife, only the upper, yellow part.
Pour spices and zest with cognac or brandy, you can take whiskey as an alcohol base. Insist 6-7 days in a dark place.
Squeeze juice from tangerine slices. Make syrup from sugar juice and water. Store the cooled syrup in the refrigerator.
Strain the zest infused with alcohol, add tangerine syrup. Stir and place the drink in the refrigerator for 10-15 days.
The resulting liquor is drained from the sediment, filtered through cotton pads and you can delight and surprise guests with an amazing drink.

Mandarin liqueur is a beautiful golden-orange drink, with a bright citrus flavor, characteristic of the fruits themselves, and a marvelous aroma. During cooking, most of the beneficial substances turn their mandarin into alcohol, and protect our body from colds (if the liquor is not abused).

Tangerine liqueur is a delicacy that is not only savored from glasses, but also added to all kinds of desserts and cocktails. For example, 50 ml of liquor will perfectly replace ice cream syrup or add enchantment to a glass of champagne. It practically does not need to be eaten - a slice from any fruit is enough.

cooking secrets

Tangerines. Can be replaced with clementines or taken in half with oranges. It is permissible to take any variety, the main thing is that the fruits are fragrant and juicy, not spoiled, without bitterness.
Alcohol base. Good vodka, 40% alcohol or double-distilled moonshine (better fruit).
Water. Pure, better bottled. If not, use purified, softened, non-chlorinated water.
Sweeteners. Most often, beet or cane sugar is used in recipes. If desired, you can use honey or fructose. Fructose is added to the liquor 2-2.5 times less than sugar, since its sweetness is much higher. Honey is added approximately in the same volume as sugar (do not confuse with weight!).

Mandarin Liqueur Recipes

Below we provide proven recipes for tangerine liqueurs. For those in a hurry, the express recipe is fine, but if you take your time, you can make classic or spicy alcohol that you will love as much as the New Year and Christmas holidays.

Sweetness, strength and the amount of spices or spices added to the liquor can be adjusted to your liking, for example, by reducing the amount of sugar or adding 50-100 ml of strong alcohol to the finished drink.

Fortress - about 20-30%, stored for 2 years.

Prepare:

Tangerines (clementines) - 8 pcs.
Granulated sugar - 100 gr.
Water - 150 ml.
Cinnamon sticks - 0.5-1 pc. (possible without it)

You need to prepare like this:

My tangerines with hot water, wipe, remove the zest (not the skin!). You can leave the zest on, just peel the fruit and discard the skins. In this case, for infusion, we take the zest from 2 large oranges scalded with boiling water. Orange is cut much easier than tangerine (and the liquor will be more interesting to taste).
The zest, together with cinnamon (or without it), is poured with alcohol. The glass container where it will be infused is closed and aged for a week in the dark.
After 7 days, the infusion on the zest is filtered and combined with syrup. We withstand another 1.5-2 weeks (without access to light).

Mandarin liqueur "Express"

It takes only 5-7 days to prepare, the strength is about 20%: if you take an alcohol base with a strength above 45%, then the strength of the liquor increases. Keeps up to a year.

Prepare:

Tangerines (clementines) - 1 kilo
Strong alcohol: vodka, 40-45% moonshine or alcohol - 0.5 liters.
Sugar-sand - 250 gr.
Water - 300 ml.

You need to prepare like this:

My tangerines are washed with hot water, wiped, cut into circles (without peeling). Fill the cups with alcohol. We close the glass container where they will infuse and keep it for 1-2 days in the dark.
Cooking syrup. Pour sugar into water and bring to a boil. We reduce the heat. We remove the foam. After 5 minutes after the start of languishing on low heat, the foam will cease to form, which means that the syrup is cooked. Cool it down and send it to the fridge.
After 1-2 days, we filter the tangerine infusion, squeeze out the pulp, and combine it with syrup. We stand for another 3-4 days (without access to light). If this liqueur is kept longer, then its taste will only improve.
Ready liquor is re-filtered and poured into a bottle, tasted, sent for storage.

Prepare:

Tangerines (clementines) - 10 pcs.
Strong alcohol: 50-70% moonshine or alcohol - 1.5 liters.
Sugar-sand - 350-600 gr.
Water - 300 ml.
Badyan - 4 stars
Cinnamon sticks - 2 pcs.
Vanillin - 2 gr.
Nutmeg (optional, optional) - 1 pinch
Cloves (optional, optional) - 1-2 pcs.

You need to prepare like this:

My tangerines with hot water, wipe, rub the zest with a grater (not the skin!).
Zest, along with spices, is poured with alcohol. The amount of spices can be reduced to taste. The glass container where they will infuse is closed and aged for a week in the dark.
Cooking syrup. From tangerine slices, peeled of white fibers, squeeze the juice and combine it with water. Dissolve sugar in diluted tangerine juice and bring to a boil. We reduce the heat. We remove the foam. After 5 minutes after the start of languishing on low heat, the foam will cease to form, which means that the syrup is cooked. Cool it down and send it to the fridge.
After 7 days, the infusion on the zest is filtered and combined with syrup. We withstand another 1-1.5 weeks (without access to light).
The finished liquor is re-filtered and poured into a bottle.

Greek tangerine liqueur

Prepare:

Tangerines (clementines) - 15 pcs.
Strong alcohol: vodka, cognac, 40-45% moonshine or alcohol - 1 liter.
Sugar-sand - 500-750 gr.
Cinnamon sticks - 1 pc.
Carnation - 15 pcs.

You need to prepare like this:

My tangerines are washed in hot water, wiped, pierced with a toothpick in 6-7 places (each fruit) and poured with alcohol. In a glass container where they will infuse, add cinnamon and cloves (its quantity can be reduced if desired), close and keep a month in the dark.
After 30-40 days, strain the tincture, and squeeze the fruit well.
Filter the resulting alcohol again and add sugar to it (you can reduce or increase its quantity).

Leave for a week, shaking daily. Pour into bottles.

The main thing for getting a delicious tangerine liquor is good quality vodka or alcohol, tasty, unsalted, chlorine-free drinking water and excellent, ripe, juicy.

Recipe for tangerine liqueur at home on vodka or alcohol

Ingredients:

tangerines - 700 g;
- 2 tbsp. spoons;
sugar - 1 cup;
vanillin - 1 pinch;
water - 300 ml.

Cooking

In fact, there is no clear and most correct recipe, having tried this option, you will be able to change the ingredients yourself in the future, increasing or decreasing the sweetness and strength of the drink produced. And also add the spices you like or remove them altogether, bringing the liquor to an ideal state for you.

So, you need to thoroughly and scrupulously wash the tangerines, then wipe them well and dry. This is done because the fruits after assembly are treated with various chemicals for longer storage and preservation of an attractive presentation. Remove the zest from the tangerines without touching the white peel underneath, cut into strips, transfer to a jar and fill with vodka. And send the tangerines themselves for storage in the refrigerator or eat them, but then after 7 days you will need the same amount of tangerines. Close the jar with a mixture of vodka and zest tightly with a lid and place in some dark place for 7 days, shaking daily.

After a week, you can proceed to the second stage. From tangerines you need to squeeze juice without pulp, do it the fastest with a juicer in a certain mode, or cut into pieces and crush with a potato masher, then squeeze it with gauze folded in five layers. Combine tangerine juice, lemon juice, water, sugar and vanilla in a saucepan, bring to a boil and boil for 3 minutes, then let the syrup cool completely. Eat the alcohol infusion with zest, you can throw out the zest, and mix the alcohol infusion with syrup in a jar and send for another week or two in a dark place.

How to make homemade tangerine liqueur in five days?

Ingredients:

tangerines - 700 g;
vodka or alcohol diluted to 45% - 500 ml;
sugar - 1 cup;
water - 250 ml.

Cooking

All the same, carefully and meticulously wash the tangerines from the unnecessary coating of chemicals and wax, wipe them dry and cut them into small slices together with the zest. We send the chopped tangerines to a jar and fill them with vodka for two days. Put the jar in a dark place and shake a couple of times during this time. Two days later, combine water and sugar in a saucepan and boil for six minutes, thus obtaining a syrup. Open a jar of vodka and tangerines, pour through tightly folded gauze into another jar, and then squeeze the juice from the pulp in the same gauze. Add the already cooled syrup to vodka and tangerine juice, then leave to brew for three days.

One of the best options for a festive dessert spirit, which goes well with fruits, pastries and other sweet dishes. The main thing is that you can make homemade tangerine liqueur at any time of the year, we always sell tangerines. We will consider the two best drink recipes further.

Unspoiled tangerines (clementines) of any variety are suitable for making liquor. It is desirable that they be juicy, fragrant and sweet. The alcohol base can be vodka, diluted alcohol or well-purified odorless moonshine.

Classic tangerine liqueur

Ingredients:

tangerines - 7 pieces;
vodka (alcohol 45%) - 500 ml;
cinnamon - 1 stick (optional);
water - 150 ml;
sugar - 100 grams.

Recipe

1. Rinse the fruits under hot running water, then wipe dry to clean the peel of preservatives that are applied for long-term storage.

2. Carefully remove the top layer of zest from the tangerines, without touching the white pulp.

3. Put the zest in a jar, pour vodka (alcohol), add cinnamon, close the lid and shake several times.

4. Transfer the jar to a warm place (18-25°C) for 7 days.

5. Squeeze juice from peeled tangerines. The easiest way is to crush the pulp with a potato masher and squeeze it through cheesecloth.

6. Mix sugar, water and juice obtained in the previous step in a saucepan. Bring the mixture to a boil and boil, stirring constantly, until the sugar is completely dissolved. Cool the finished syrup to room temperature, pour into a jar, close the lid and store in the refrigerator.

7. Filter the zest infusion through cheesecloth, then mix it with tangerine syrup.

8. Ready liquor to withstand 10-14 days in a cool dark place. When a precipitate appears, filter through gauze and cotton wool.

It turns out an easy-drinking tangerine liqueur with a characteristic aroma of raw materials and a pleasant sweet taste. The drink can be stored in the refrigerator for up to 2 years.

Quick tangerine liqueur

It does not require long exposure, it is prepared in 5-6 days.

Ingredients:

vodka (moonshine) - 0.5 liters;
tangerines - 1 kg;
sugar - 250 grams;
water - 300 ml;

Recipe

1. Rinse tangerines in warm water, wipe dry and cut into thin circles with the peel.

2. Put the circles in a glass jar, pour vodka over it, close the lid tightly and put it in a dark room at room temperature for 1-2 days.

3. Mix water and sugar in a saucepan, bring to a boil and simmer for 6-8 minutes over low heat, removing white foam. Cool the finished syrup to room temperature.

4. Strain the tangerine infusion and squeeze through gauze. The pulp is no longer used in the preparation of liquor.

5. Mix sugar syrup and tangerine vodka. Keep the finished liquor in the refrigerator for 3-4 days before use.

In a dark, cool place, the shelf life is up to 2 years.

Mandarin liqueur, made at home, is an indescribably beautiful amber drink with golden tints, famous in every corner of the world for its marvelous, inimitable aroma and bright, characteristic taste. The tasting qualities of mandarin are incomparably combined with medical alcohol, high-quality vodka or good-quality moonshine, while ennobling and softening their burning taste and sharp aroma.

Mandarin liquor will undoubtedly be appreciated by gourmets or representatives of the beautiful half of society who prefer sweetish alcoholic drinks with a pronounced citrus tinge.

I urge you to look for confirmation of the words spoken and, first, find out how to make tangerine liqueur with vodka, alcohol and moonshine at home.

To prepare homemade tangerine liqueur according to the classic recipe, you need only three simple ingredients that are available at any time of the year - high-quality vodka, ripe tangerines and sugar.

It will take a little more than a week to make this amazing drink, during which you will need a little effort, a little attention and a great desire to prove yourself as the creator of something delicious and divine.

Professional bartenders say that as much as this strong drink is excellent in its pure form, it is also indispensable for making chic cocktails.

Required Ingredients

Manufacturing technology

To begin with, carefully wash the tangerines with a stiff brush to completely remove the chemicals and wax that cover the surface of the fruit to extend their shelf life.
We wash the washed fruits with boiling water, after which we wipe them dry with a napkin or paper towel.
We peel the tangerines, after which we get rid of the white pulp, which can greatly spoil the taste of the future alcoholic, giving it excessive bitterness. We put the tangerines themselves in a plastic bag and place them in the refrigerator on the bottom shelf.
We put the peeled peels in a sterilized liter jar and fill them with high-quality vodka.
We seal the container tightly and send it to the darkest and warmest place, for example, in a kitchen cabinet.
We insist the product for at least five days, while every day we shake the contents well 2-3 times.
On the fifth day from the beginning of the infusion, we remove the tangerines from the refrigerator and squeeze the juice out of them using a juicer or in any other convenient way.
We filter the squeezed juice through gauze to get rid of small pieces of pulp.
Pour the filtered juice into an enamel pan and add granulated sugar to it.
We send the pan to the stove and, with constant stirring, bring the contents to a boil, then reduce the heat and boil the syrup for several minutes.
While the syrup cools naturally, we filter the vodka infusion, while thoroughly squeezing the tangerine peels.
In a clean container, mix the chilled syrup and alcoholic infusion, then bottle it and let it ripen for three days.
Before direct tasting, the bottle should be shaken well, and only after pouring alcohol into glasses.

Recipe for tangerine liqueur on alcohol

Among experienced moonshiners, this recipe has been tested many times and is very successful. The finished alcoholic drink first of all wins the hearts of beautiful ladies, and then enchants the male half of society. A chic, deep citrus taste with a subtle light bitterness, as well as an intoxicating, luxurious aroma can compete for primacy among the best elite, noble branded drinks produced by well-known manufacturers.

Required Ingredients

Manufacturing technology

All four types of citrus are thoroughly washed with warm water using a hard washcloth.
We put the washed fruits in a deep container and pour boiling water over them, then wipe them dry.
Using a fine grater, carefully remove the zest from each citrus, trying not to touch the white layer, the presence of which can spoil the taste of the future drink. We put the peeled fruits in a plastic bag and for now we put them in the refrigerator for better preservation.
In a sterilized glass container, lay out the fine zest of tangerines, oranges, limes and half a lemon.
Pour alcohol there and hermetically cork the jar with a nylon lid.
We transfer the vessel with the infusion to a dark, calm place, for example, a kitchen cabinet.
We insist the product for three days, shaking the contents 3-4 times daily.
On the third day from the moment the citrus peel began to infuse, grind the previously peeled fruits of orange, tangerine, lime and lemon in a blender bowl until a mushy state is obtained.
We spread the resulting slurry in an enameled pan and add bottled water and granulated sugar there.
We send the citrus mixture to the stove and bring to a boil over medium heat with continuous, intense stirring. After boiling, reduce the heat to low and boil the syrup for another 10-15 minutes.
We allow the syrup to cool to room temperature in a cool place, after which we pass it through a colander, and then filter it through a gauze filter.
We filter the alcoholic infusion into a separate container, then carefully squeeze the citrus peels, squeezing out the precious liquid as much as possible.
We mix the syrup and alcoholic infusion, after which we bottle the unripe drink.
We send the liquor to a cool place for at least one month. This period will allow the taste and aroma of high-quality alcohol to stabilize, as well as gain the required degree of strength.

moonshine tangerine liqueur recipe

The presented technology for making homemade liquor has a unique zest, which consists in the use of tangerine peels and a perfectly matched composition of spices, which not only makes the taste and aroma of the future alcohol diverse, but also increases the usefulness of the finished product. Moonshine of double distillation and high purification, with a strength of 60-70 revolutions, is best suited as an alcohol base.

Required Ingredients

Manufacturing technology

Wash the tangerines thoroughly, then pour over with boiling water and wipe dry.
Carefully cut off the tangerine peel, in no case capturing the white layer.
We cut the trimmed zest into thin strips, after which we put it in a prepared sterilized jar.
We put all the spices in a mortar and lightly crush with a pestle.
The resulting spicy mixture is sent to the jar to the citrus peel.
Pour moonshine there and tightly close the container with a lid.
Keep the infusion in a dark place at room temperature for a week.
We clean the tangerines from white fibers and squeeze the juice out of them in any usual way.
Mix the squeezed juice with water and add granulated sugar to them.
Bring the resulting mixture to a boil, and then reduce the heat and boil the syrup for another 5-7 minutes, constantly removing the resulting foam. The main sign of the readiness of the syrup is the complete cessation of the formation of white foam.
We allow the liquid to cool to room temperature, after which we send the syrup to the refrigerator until the end of the infusion.
Strain the infusion and mix with syrup.
We withstand the finished product for another one and a half weeks in a warm place where the sun's rays do not penetrate.
If necessary, repeat the filtration process and taste the spicy alcohol.

Video recipes for making tangerine liqueur

It would be quite useful to get acquainted with other informative recipes for tangerine liqueur, which have proven themselves very well among experienced winemakers and eminent tasters.

Video #1. This video will show in great detail how to make tangerine liqueur at home and enjoy its divine taste and fantastic aroma in a week.

Video #2. In this video, the eminent moonshiner will demonstrate step by step the entire process of creating a delicious tangerine liquor based on alcohol with the addition of cinnamon. You can also hear the opinion of the author of the video regarding the taste of his creation.

Video #3. In this video, an experienced winemaker will introduce you to his variation of a spicy tangerine spirit, on the composition of which the author worked for a long time before reaching the desired result.

Useful information

Do not deny yourself the pleasure of doing it yourself, which has its own difficulties and subtleties in cooking.
If you are a connoisseur of citrus shades in homemade alcohol, then by all means get acquainted with reliable and tried by me recipes. I also advise you to take note of the best recipe - lemon tincture on moonshine - which enjoys incredible fame among craftsmen.
Finally, I want to recommend a chic homemade grapefruit tincture, the preparation technology of which is not particularly difficult.

Now you know how you can satisfy the changeable and capricious tastes of the representatives of the beautiful half of society. I can also safely testify that men will not refuse to try such an amazing alcoholic drink and will be one hundred percent satisfied.