Vin d'orange is a traditional French wine infusion made with Seville oranges. We've substituted "Chinotto" sour oranges. Besides on the rocks, the drink can be served straight up as an aperitif, or used in cocktails instead of Lillet or sweet vermouth.
2 bottles (750 ml.) Sancerre or other Sauvignon Blanc
1 cup vodka
1 cup sugar
3 star anise
1 vanilla bean pod, cut in half lengthwise
20 "Chinotto" sour oranges, rinsed and thinly sliced crosswise (reserve some to cut into wedges for garnish)
How to Make It
Combine wine, vodka, and sugar in a 3-qt. wide-mouth glass jar or ceramic jug, and stir until sugar is dissolved. Add star anise, vanilla bean, and the oranges; stir to mix.
Cover tightly, and store in a cool, dark place, stirring occasionally, for a month. Taste (it should have a slightly bitter orange flavor); if you’d like a stronger flavor, let steep for about 10 more days.
Strain the vin d’orange twice through several layers of cheesecloth into another jar. Store in the refrigerator.
Serve over ice, garnished with orange wedges.
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