Mandarin liquor—or licor de mandarina—is easy to make, and adds a luscious and satisfyingly sweet and fruity edge to plain rum. It's a homemade tradition in the Dominican Republic, where it's often part of holiday celebrations. It's also a tasty gift for family or friends.
- 8 mandarin oranges peel only
- 2 cups golden rum
- 1 cup white sugar
- 2 cups water
1 Week Ahead
Peel the mandarin oranges, and use a sharp knife to scrape off as much of the white pith as you can.
Place the peels and the rum into a clean jar. The rum should cover the peels.
Cover, and place in a dark place out of direct sunlight for about a week (the fridge will do as well). Turn upside down once a day or so.
When It's Ready
Take the lid off the jar, and remove two or three pieces of the saturated mandarin peel.
Place the mandarin peel, along with the water and sugar, into a saucepan.
Heat at a medium-low temperature until the mixture comes to a boil, stirring. Let it simmer until about half of the water has evaporated, stirring occasionally.
Remove the peel.
Strain the remaining infused rum from the jar, squeezing the peels to extract as much as you can.
Whisk together with the sugar syrup you’ve just made.
Chill and serve.
It will store in a closed bottle for up to a week in the fridge.