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.)

Elizabeth Colling
This Story Originally Appeared On sunset.com

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Credit: Yunhee Kim; Styling: Kelli Ronci

Recipe Summary

total:
10 mins
Yield:
Makes 3 1/2 cups (serving size: 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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

  • 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.

  • * 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.

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

Nutrition Facts

67 calories; carbohydrates 0.1g; fiber 0.1g; sodium 0.3mg.
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