Blood Orange Digestif

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3 1/2 cups Easy
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Ingredients (3)

  • 6 medium blood oranges
  • 2 cups grain alcohol
  • 1 1/2 cups Rich Simple Syrup

Summary

Digestifs are boozy after-dinner drinks said to tame the effects of a rich, heavy meal. They’re ridiculously easy to make: Just add citrus peels or herbs to grain alcohol and steep, then strain and mix with simple syrup. Digestifs keep forever (we store ours in the freezer so they’re already chilled), ready whenever you want a nightcap or a cocktail mixer. This recipe relies on the peel from blood oranges to create a wonderfully aromatic digestif that just happens to be perfect for margaritas.

What to buy: Grain alcohol is purer than, say, vodka, so it picks up the flavoring elements faster. We use Everclear 151.

Extra credit: For additional recipes, check out our Make Your Own Digestifs project.

Instructions

  1. 1Using a vegetable peeler, remove the orange peel in wide strips, making sure to avoid the white pith.
  2. 2Place the peels in a 1-quart glass jar with a tightfitting lid, add the alcohol, cover, and let steep at room temperature and undisturbed for 6 days.
  3. 3After 6 days of infusing, strain out the peels and add the simple syrup.
  4. 4Store in the freezer.
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