Mandarin Liqueur

Mandarin Liqueur

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.
Course Drinks
Cuisine Latin American


  • 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.
Keyword mandarin oranges, Oranges
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