Mandarin Orange Liqueur Recipe

My Mandarin Orange Liqueur is smooth, refined, and inspired, a fantastic choice as a digestif for the Christmas dinner, when mandarins are in season.

Course Drinks

Cuisine Caribbean, Dominican

Keyword homemade easy liqueur, homemade orange liqueur recipe, mandarin liqueur, mandarin liquor, mandarin orange liquor

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings shots

Calories 242kcal

Author Clara Gonzalez

Steeping: Get rid of as much as the white coating inside the peel. Mix the rum and the mandarin peels. Put in a jar and leave in the refrigerator for 5 days.
Straining: Strain the rum with a clean cloth, discard the peels and set the rum aside.
Mixing: Mix 1 cup of water and the sugar and boil over low heat until only a third of the liquid is left.
Cool to room temperature. Mix the syrup with the rum.
Serving: Chill before serving.

Take into consideration that the preparation time does not include the 5 days for steeping.

The color of the liqueur depends on what rum you use. I prefer dark rum, but you can use what you have at hand.

Use white sugar if you want it lighter in color, brown if you want it darker.