Total Time
10 Mins
Infuse Time
168 Hours
Yield
Makes 3 1/2 cups (serving size: 2 tbsp.)
Photo: Yunhee Kim; Styling: Kelli Ronci

How to Make It

Step 1

Remove zest from tangerines with a vegetable peeler and save fruit for another use. Put zest in a 1-qt.* glass jar or decorative bottle. Pour in gin (through a funnel, if the bottle has a narrow opening).

Step 2

Close jar tightly and put in a cool, dark place for 1 week.

Step 3

Chill gin and serve cold; it will take on the color of the zest and will gradually intensify in flavor and get a little cloudy.

Step 4

* You can use a smaller bottle, but the infusion will be stronger, so taste it occasionally and remove the zest when the liquor tastes the way you want.

Step 5

Make ahead: Up to 3 months (1 year, strained), chilled.

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