Tangerine Gin

Photo: Yunhee Kim; Styling: Kelli Ronci

Here's a fun and ridiculously easy gift for all the cocktail lovers on your list. You can make this infusion with almost any combination of citrus fruit and liquor. We love this tangerine version in a collins. (Note: It's illegal to ship spirits in the U.S.)

Yield: Makes 3 1/2 cups (serving size: 2 tbsp.)
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 0.0%
  • Protein: 0.0g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 0.1g
  • Fiber: 0.1g
  • Sodium: 0.3mg
  • Cholesterol: 0.0mg

Ingredients

  • 2 large tangerines
  • 1 bottle (750 ml) gin

Preparation

  1. 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).
  2. 2. Close jar tightly and put in a cool, dark place for 1 week.
  3. 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.
  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.
  5. Make ahead: Up to 3 months (1 year, strained), chilled.
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