Okay, okay, I know what you are thinking… Here she goes again. More infused booze. The funny thing is that I’m not even a big drinker! The full bar we have in our house is my husband’s little hobby. He loves collecting liqueurs and cocktail recipes. Our front room is not a traditional living room, but a man room with a stocked bar, bear rug and piano. El hubbo was neutral when I started my blog. He enjoyed the dishes I made and my kitchen experiments. But he really lit up when I started mixing drinks. His very own bar wench.
My cousin introduced us to the first of many fruit infusions. She added small, homegrown plums to vodka. That really got the hubby buzzing (no pun intended!), especially when the booze is done and you are left with highly potent plums.
We made our own with our neighbor’s plums and then with pomegranates. My parents brought us Limoncello when they went to Italy. So, I knew exactly what I would do with part of my valencia orange harvest last year, Orangecello.
Valencia oranges are thin-skinned and full of juice. I experimented with two versions of my orange infused vodka. The first with just the peel.
The second with orange slices.
Then I stuck them in the dark cabinet and kinda forgot about them.
The hubby wanted straight up orange infused vodka, so we didn’t add the sugar syrup, as you would to make Limoncello or Orangecello. We wanted to make an orange flavored vodka.
Quite surprisingly, the straight up orange peel version worked better.
It’s seriously easy, too. Stuff a bottle with the peel of two valencia oranges and fill up with vodka. Stick it in a dark place and let it sit for 6 weeks ’til whenever. My final shot was taken a year later, but we had orange flavor after two months. Keep it like this or let it sit with some simple syrup, like Limoncello. Invite friends, break out the shot glasses, pop the top and Salut!