This orange liqueur is so easy to make and is so rare and powerful that it is well worth the two years you will need to wait before it’s ready to taste! Use the hardy crab orange known as Japanese bitter orange Poncirus Trifoliata.
ingredients
12 hardy small oranges
200g sugar
1 litre of white rum
Method
Clean and blanch the oranges. Allow to cool. Place the sugar and the oranges in a sterile screw top bottle. Fill the bottle with rum ensuring enough to cover the oranges. Place a label on the bottle identifying contents and date. Shake vigorously for ten days. Leave in a dark cupboard for two years to marinate. Shake occasionally. Serve as a liquor with orange cake or use with sparkling wine as a cocktail!
