Mandarine Napoléon French Liqueur 70cl, 38% ABV: A Time-Honored Blend of Aged Cognac & Sicilian Mandarins - Triple Distilled with Rich Botanicals - Ideal for Cocktails & Cooking

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Greeks are very hospitable people and when you are friends with them whenever the occasion arises they will send you some of their home made or home produced products. We also have some friends from Crete and during the past years my eldest son, who is a student, has been working during the summer time in Cretan hotels. Whenever he used to come home on his days off, for a couple of days friends would send a bottle of their famous tsikoudia. Tsikoudia is their local drink made by distilling the leftover pomace after making wine. Whoever has been to Crete before knows that wherever you go, you will be offered a free drink of tsikoudia. So I have many bottles of tsikoudia from Crete and my relatives from Cyprus have also been sending me the Cypriot equivalent which is called Zivania. Then add the alcohol and the syrup and pour the liqueur into the bottles. If you want a very clear liqueur, filter it once.

Mandarine Napoléon

The fruit is versatile and can be used in a variety of drinks, including martinis, margaritas, and daiquiris. Its bright and citrusy flavor pairs well with a range of spirits, such as vodka, gin, and rum. As a reader commented once: "This is a very cool way to have your rum without a frown. A lady's drink..." although I think the gentlemen will enjoy it in equal measure this spiced rum recipe. The procedure proved to be a very easy one, as the only thing needed was to put the orange peels in the liquor for at least fifteen days and then prepare a syrup and mix it with the liqueur. Add the alcohol, close tightly with the lid and place the jar in a cupboard and let them steep for 18 - 20 days. (At this point if you do not want to make candied mandarin peels, you extract the juice and just prepare the syrup and mix with the leftover alcohol).Pour the sugar into a bowl (or better yet, a measuring jug so it’s easier to pour into the jar later) followed by the mandarin segments. Stir with a wooden spoon, crushing the mandarin pieces to release their juice, and keep stirring until the sugar has dissolved into the mandarin juice and is no longer gritty when you do a little taste test. Add the citric acid to the bowl and stir again. Make the simple sugar syrup: Combine the hot water and sugar and stir until the sugar has completely dissolved. Allow to cool to room temperature.

Mandarine Napoléon Liqueur | The Ministry Of Drinks Mandarine Napoléon Liqueur | The Ministry Of Drinks

For my liqueur I used the peel of four oranges which I put them in a coffee/tea jar, which had a filter on the top, filled it with tsikoudia and pressed the filter down so that the peels would submerge into the liquor. The color of the liqueur depends on what rum you use. I prefer dark rum, but you can use what you have at hand. Any other citrus can be used. Smaller ones like mandarins or kumquats are added whole in the liquor. At this point if you do not want to make the candied mandarin peels, you extract the juice and just cook the syrup for ten minutes. You then mix the syrup with the leftover alcohol).There are many ways to make liqueurs but this time I made the mandarin liqueur using the whole fruit. Learned from my mom, this easy-to-make drink mixes the flavor of Dominican rum and the sweetness of mandarins. A ceramic or inductive stove takes about 15 – 20 minutes to cool, so when turning off the heat it still continues cooking. If you are using gas, then you will need more time to cook the peels. Test and see if they are soft.

Mandarin Liqueur: The Recipe to Make it at Home

This is how you make liqueurs that are fruit flavored or herbal. It’s also how you make candy infusions. Peel four oranges as thinly as you can (without the white) and place in a jar. Add three cups of alcohol, such as tsikoudia, or vodka, ouzo, raki etc and leave it for 15 days, or more to steep. Separately, dissolve 3 cups of sugar in a litre of boiling water to prepare a syrup. Keep the heat low during cooking and as soon as the sugar is completely melted turn off the stove and let it cool well. Put the mandarin juice, mandarin peels, sugar, water and cinnamon and bring to a boil. When it begins to create froth, turn off the heat before it overflows. Leave it on the ceramic stove until it cools*. The alcohol to be use must be a neutral spirit. You can read more details in my recipe for Cherry Pit Liqueur.The ones I have from Cyprus are produced in wineries whereas the ones from Crete are distilled in home distilleries. I’ve had them in my cupboards for months now not knowing what to do with them as we do not drink a lot in my family except occasionally my husband drinks some wine and ouzo. It’s best to refrigerate (or freeze) your Mandacello but stored in a cool, dark place it will keep a long time due to the alcohol content. I’ve found other recipes that say that it will last for up to a year but doubt any would be left in my house long enough to test the theory!