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Orange Liqueur Recipes

Nalivkas (Fruit Liqueurs)

Orange Liqueur 1

3 large oranges
3 cups vodka
1 1/3 cups superfine sugar
Wash the oranges well with soap and water. Pare very thinly the bright-colored rind from the oranges. Blot the peel on paper towels to remove any excess oil. Put the peel in a 4 cup screw-top jar. Add 2 cups vodka. Close jar. Store in a cool, dark place for 2 days or until the vodka has absorbed the flavor. Remove the peel and add the remaining vodka, along with the superfine sugar. Close the jar and store in a cool dark place at least 1 month to age.
Orange Liqueur 2

4 md Navel oranges
1 md Lemon
3 c Vodka
1 1/2 c Superfine sugar
8 dr Yellow food coloring; opt.
1 dr Red food coloring; opt.
1 ts Glycerine; opt.
Rinse and dry the oranges and the lemon. Use the shredding side of a cheese grater to scrape only the orange part off the oranges; be careful not to scrape off the white, bitter part. Scrape the peel off half the lemon in the same manner. Put the orange and lemon zests in a glass jar; add the vodka. Seal tightly and let steep in a cool dark place for 3 days, shaking the jar once a day. Strain the vodka into a bowl, whisk in the sugar until it dissolves and is clear. Stir in the optional colorings and glycerine. Pour into a clean glass bottle, seal tightly, and allow to mature at least 1 week before using. Store at room temperature.
Orange Liqueur 3

3 cups brandy
3 oranges
1 cup honey
Cut orange rind into 2x1/4-inch strips. Mix brandy and orange rind in a glass or porcelain bottle or jar. Cover and stand at room temperature for 3 weeks. Strain the liquid and then stir in honey. Let stand 3 days. Strain once more, bottle and let age.
Grand Orange-Cognac Liqueur

1/3 c Orange zest
1/2 c Granulated sugar
2 c Cognac or French brandy
1/2 ts Glycerin

Place zest and sugar in a small bowl. Mash and mix together with the back of a wooden spoon or a pestle. Continue mashing until sugar is absorbed into the orange zest and is no longer distinct. Place into aging container. Add cognac. Stir, cap and let age in a cool dark place 2 to 3 months, shaking monthly. After initial aging, pour through fine mesh strainer placed over medium bowl. Rinse out aging container. Pour glycerin into aging container and place cloth bag inside strainer. Pour liqueur through cloth bag. Stir with a wooden spoon to combine. Cap and age 3 more months before serving.
Curacao Liqueur 1

5 large oranges
1 tsp Crushed coriander seed
2 cup vodka
3 Tbs Juice from oranges
1 cup water
1 cup sugar
Thinly peel zest from oranges and place on cookie sheet. Place zest in warm oven and allow to dry. Add dried zest, coriander seed water and vodka to aging container. Add fresh orange juice to container. Shake mixture well. Let age for 2 weeks. Make simple syrup using water and sugar and allow to cool. Strain orange mixture and add syrup. Age an additional 3 months.
Curacao Liqueur 2

3 tablespoon Bitter orange peel
1 Dozen valencia or navel
2⅔ cup 80 proof vodka
1⅓ cup Water
2 cup White sugar
12 Whole cloves
1 teaspoon Ground cinnamon
2 teaspoon Whole coriander seeds
Peel oranges. Section and cut each section into halves. Put into the mixing jar along with the bitter orange peel, cloves, corriander and cinnamon. Add sugar, vodka, and water. Shake vigorously until the sugar is dissolved. Leave to infuse for 5 weeks. Strain and leave to clear. Be patient because this takes longer than most liqueurs. When clear, decant off clear liqueur and bottle.
Grand Marnier

1 cup orange zest (the more bitter the better)
1 cup sugar
2 cup brandy
1 Tbs. Finishing formula
Mash zest and sugar together until sugar dissolves. Place zest and brandy in aging jar and age for a couple months. Strain and add finishing formula.

Nalivkas (Fruit Liqueurs)

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