Why This Recipe Works

We wanted to develop an all-purpose orange liqueur vibrant enough to use wherever such liqueurs are called for in cocktail recipes, but also smooth enough to be enjoyed on its own. Toward this goal, we made batch after batch using various combinations of orange peels and base spirits. We found that a blend of fresh and dried orange peels gave us the most flavorful balance of floral and pungent orange flavors. For the base spirit, we chose brandy for its smooth, well-rounded flavors, rather than a neutral spirit like vodka. Even when made with brandies from the lower end of the price spectrum, tasters deemed these liqueurs far more appealing and sippable than those made with vodka. As you might expect, more mature (read: pricier) brandies yielded a smoother final product, with cognac (a variety of French brandy that can only be made in a certain region) leading the pack.

Before You Begin

We suggest using a moderately priced brandy that has been aged for at least two and preferably more than four years. You can purchase dried orange peel online or in specialty spice shops; look for pieces that are approximately ¼ inch in size. You will need a pint-size glass jar with a tight-fitting lid for this recipe.

Instructions

Place orange zest, orange peel, and brandy in pint-size glass jar. Cover tightly and shake to combine. Store jar in cool, dark place for 1 week, shaking mixture once every other day.

Set fine-mesh strainer in medium bowl and line with triple layer of cheesecloth. Strain brandy mixture through prepared strainer, pressing on solids to extract as much liquid as possible; discard solids. Return infused brandy to clean jar and add simple syrup. Cover and gently shake to combine. (Orange Liqueur can be stored in cool, dark place for up to 1 year. Shake gently before using.)