Recipe for tangerine tincture with vodka (alcohol, moonshine)

Tangerine tincture is a light and sunny alcohol. Like tangerines themselves, they like to serve it for bright winter holidays - New Year's Eve, Christmas, Epiphany. Tincture of tangerines, like liqueur, pleases the eye and increases appetite, fights many microorganisms and speeds up metabolism.

In the dessert version - with the addition of a large amount of sugar - it is usually called tangerine liqueur. But not everyone likes high sweetness in alcohol, so we suggest making a tincture or liqueur that is strong, aromatic, and tasty.

Manufacturing secrets

Tangerines . Since the recipes that you will find below mostly use only tangerine zest, when buying fruit, focus your attention on the most fragrant, beautiful, preferably hard specimens. Their zest will impart its aroma to the alcohol, and it will be easier to peel off. The presence of a white layer in the alcohol, which is located under the zest, will add bitterness to the tinctures. Therefore, it must be carefully separated and discarded. You can simply eat tangerine slices.
Alcohol base . Vodka, 45-50% alcohol or double distilled moonshine, cognac are suitable.
Water . Ideally bottled. Using tap water, clean it and soften the hardness.
Sweeteners . Sugar, fructose and even honey are suitable.

The number of components in any of the recipes that we provide can be increased or decreased as you wish.

Tangerine vodka (classic tangerine liqueur)

Strength – 25-40%. Can be stored for up to 3 years.

Prepare:

Tangerines (clementines) – 8-10 pcs. or 50 gr. zest
Alcohol: vodka, alcohol or moonshine (not lower than 50%) – 1 liter.
Sugar (you can omit it or increase its quantity) – 3 tsp.

We will prepare it like this:

Remove the zest from washed and dried tangerines (not to be confused with the skin!) and pour alcohol into it. Close. Leave for about 3 weeks.
Squeeze juice from fresh (bought later) tangerines - about 100 ml. Dissolve sugar in it.
After 18-20 days, strain the tincture and mix it with sweet juice. Let stand for another 3 days, filter and bottle.

Using this recipe, you can prepare a spicy tangerine tincture. To do this, you need to add star anise - 4 stars, cinnamon - 2 sticks and vanillin - 2-3 grams. These components are poured with alcohol and infused together with tangerine zest.

Recipe for making tangerine tincture

Tangerine tincture is an unusual and tasty dessert alcoholic drink that can be made at home with ease and pleasure.
Such a treat will not only be a worthy decoration for any feast, but can also become an effective preventive measure for strengthening the immune system, relieving stress, and will also help in the fight against depression, insomnia and colds.
Join us, and together we will look for confirmation of the above statements and understand the simplest technology for preparing tangerine tincture with moonshine, vodka and alcohol.

Historically, the classic alcoholic base for tangerine tincture is homemade moonshine, double distilled and preferably highly purified. According to experienced winemakers, it is this alcohol that makes the tincture softer than, say, vodka or alcohol.

Connoisseurs of first-class hand-made alcohol love this recipe because the tangerine peels used in it perfectly hide the shortcomings of a not very high-quality purified distillate and are able to cope with the sharp, unpleasant smell of fusel oils.

Required Ingredients

Components	dosage
medium sized tangerines	6 pcs.
double distillation moonshine	500 ml
granulated sugar	20 g

Manufacturing technology

First of all, thoroughly wash the tangerines in warm water with a hard washcloth to ensure that they get rid of chemicals and wax residues that are used to cover the fruits to increase their shelf life. After this, wipe the fruit dry with paper towels.
Carefully trim the zest using a vegetable peeler or sharp knife. At the same time, we make sure not to touch the white pulp, which can spoil the future alcoholic drink, giving it an unpleasant bitterness.
Using any convenient method, squeeze the juice from one peeled tangerine, then pour it into a suitable container and put it in the refrigerator. We won't need the rest of the tangerines.
Place tangerine peels in a liter jar and pour good moonshine on top of them.
We seal the vessel with a tight nylon lid and shake the ingredients thoroughly.
We leave the alcoholic mixture to infuse for three weeks, placing it in a warm, dark place. During the specified period, every third day, thoroughly shake the contents of the jar.
Strain the infusion through a gauze cloth, while carefully squeezing out the tangerine peels.
Pour the filtered liquid into a clean vessel and add the previously squeezed tangerine juice and granulated sugar.
Stir the mixture thoroughly until the sugar crystals are completely dissolved in the liquid.
We seal the container and allow the drink to ripen and reach the required strength for another 3-4 days. If you want to achieve greater transparency, then additionally carry out thorough filtration through a gauze and cotton filter.
We pour the finished product into glass bottles and taste our creation.

This alcoholic drink will undoubtedly appeal to connoisseurs of good homemade alcohol made exclusively from natural ingredients.
Following the recipe exactly, you will get an incomparable, chic citrus alcohol with a delicate, barely sweet taste and a pronounced aroma of fresh, juicy tangerine, without any hint of the pungent smell of strong alcohol.
I recommend preparing this intoxicating drink in limited quantities in order to drink it within 3-4 weeks, since there is an opinion that this alcohol does not withstand long-term storage and has a tendency to spoil.
Required Ingredients

Components	dosage
medium sized tangerines	8 pcs.
alcohol 95% strength	1 l
fructose	20 g
pasteurized milk 2.5% fat	80-100 ml

Wash the tangerines thoroughly with a hard washcloth, then wipe dry with a towel.
We peel the fruits, then remove the white pulp from the zest, which will add unnecessary bitterness to the drink.
Squeeze the juice from several peeled tangerines. We need approximately 85-90 ml of tangerine juice.
Filter the juice and put it in the refrigerator to lighten.
We put the peeled peels into a vessel for infusion and pour alcohol into it.
Place the infusion in a warm, darkened room and incubate for two weeks.
After the specified period, filter the drink and dilute it with bottled or spring water until the strength reaches 45 rpm.
Add fructose and clarified tangerine juice to the diluted liquid.
Stir the mixture thoroughly until the grains of the sweet component disappear completely. Don't be alarmed if the liquid becomes very cloudy.
Pour pasteurized milk into it. It should instantly curl and fall out in flakes, which will help get rid of the turbidity and significantly soften the taste of the alcohol.
Immediately collect the remaining curdled milk using only a wooden spoon.
We filter the drink through a gauze cloth and taste our creation.

There are many interesting recipes for tangerine tincture with vodka. First of all, I want to offer a more complex version of a gourmet treat that successfully combines a variety of different notes of flavor and aromatic bouquets.

In this recipe we will use not only tangerine peels, but also the pulp, as well as the juice of the fruit itself. The strength of the finished product varies from 28 to 32 rpm, but it is easy to drink and very easy to drink.

Components	dosage
tangerines	7 pcs.
quality vodka	500 ml
granulated sugar	100 g
bottled water	150 ml
cinnamon	1 stick
star anise	2 stars
vanilla	1 pinch

Wash the tangerines thoroughly and then wipe them dry.
Carefully cut off the zest, avoiding the white pulp. Cut the trimmed rind into thin strips.
Place the crushed peel, cinnamon, star anise and vanilla into a liter jar.
Pour the resulting mixture with strong alcohol and stir everything thoroughly.
We seal the jar tightly and place it in a warm, dark place, where we keep the infusion for one week.
We remove the seeds and white pulp from the remaining tangerines without peel, then grind them in a blender or meat grinder until mushy.
Add water and granulated sugar to the resulting slurry and put on fire.
Gradually bring the mixture to a boil with constant and vigorous stirring.
Let the syrup cool naturally, then put it in the refrigerator for a couple of hours.
Strain the infusion through a gauze filter, thoroughly squeezing the mixture of spices and tangerine peels.
Mix the cooled syrup with the filtered infusion, and then keep the drink for another two weeks.
If necessary, we repeat the process of filtering the finished liqueur and taste our creation.

Be sure to study the presented videos offered by experienced moonshiners who have personally developed signature recipes for homemade tangerine alcohol.

Video No. 1. The first video is intended for viewing by novice winemakers, since it shows the simplest technology for making homemade tangerine tincture with alcohol.

Video No. 2. This video suggests learning a more complex recipe for making a tincture using tangerine peels and moonshine. In addition, an experienced winemaker will present to your attention an interesting and effective way to combat the sharp and unpleasant smell of home distillate, which is popularly called “hangman”.

Video No. 3. After watching this video, you will learn how to refine ordinary vodka and get rid of its pungent taste and pungent smell by using tangerines. A professional in his field will teach you how to prepare tangerine tincture, which has a soft, citrus taste and a delicate, refined aroma.

Helpful information

Do not repeat the mistake of many and do not confuse tangerine liqueur with tangerine liqueur, which has its own nuances and subtleties of taste and aroma.
No matter how experienced a moonshiner you are, I still recommend getting acquainted with the best selection of vodka liqueurs, which includes the most famous and popular alcoholic drinks prepared at home.
If you make your own home distillate, then look through the list of the best moonshine tincture recipes, in case one of them interests you. One of the significant advantages of any tincture is the ideal masking of all the shortcomings of homemade moonshine.
To reveal all the advantages of homemade alcohol, you must strictly follow the rules for its use. Since today's topic is about tinctures, I suggest testing your knowledge in this area and finding out how to drink the tincture.

In general, there is nothing difficult in preparing a tasty and very aromatic tangerine tincture, which can be made at any time of the year - as long as there is a desire. If you wish, you can share your own variations of this alcohol and tell us how you make it at home. And be sure to say a few words about the tinctures I presented. Thanks for everything and good luck making your own homemade spirits!

To get a tasty drink, you need to remember the main rules for preparing it. They concern the choice of tangerines, strict adherence to all stages of the process. And of course, a few secrets that will help you achieve a pleasant taste with light citrus notes.

Selection of tangerines

You need to choose tangerines carefully. Only hard, ripe fruits are suitable; they are quickly peeled, which will facilitate the cooking process. In terms of color, it is better to stick to bright orange options to get a beautiful shade of the tincture.

Preparation

Wash tangerines in warm water and wipe dry. This will help remove harmful chemicals and wax residues that are used to store the fruit. The rest of the process depends on the chosen method of obtaining the drink.

To prepare the tincture, you can use completely peeled tangerines, only the zest removed from the fruit, or combine both options. One common method is to infuse vodka on dried tangerine peels.

Maceration

First you need to carefully remove the zest without touching the white fibers. To do this, it is better to use a grater or a small knife. If you peel the fruit by hand, white particles will definitely remain on the peel. They can spoil the taste of the tincture, causing bitterness.

Tincture on tangerine peels

Strength - approximately 35-40%. Can be stored for up to 3 years.

Prepare:

Tangerines (clementines) – 18 pcs.
Alcohol or chacha (grape moonshine) not lower than 70% - 0.5 l.
Sugar – 500-600 gr.
Water – 500-600 ml

We will prepare it like this:

Remove the zest from washed and dried tangerines (not to be confused with the skin!) and pour alcohol into it. Close. Leave for 2 weeks.
We make syrup from water and sugar: after the sugar solution boils, simmer it over low heat for another 5-6 minutes. Let cool.
Filter the tincture and pour it into the syrup. Its cloudiness is normal.
Pour the tincture into bottles and “stabilize” it in the refrigerator for 3-4 days.

The best recipes for tangerine tincture

Tangerine vodka is made well from good homemade moonshine. If you made it yourself, know the distillation technology well, and have removed most of the fusel oils from it, then the tincture will be of the highest quality. Tangerine tincture can also be made with purchased vodka, but in this case you need to be sure of its origin and quality.

Due to its popularity, many recipes for tangerine tincture have been developed. But there is always room for creativity in this matter, and the recipes below can be changed to your taste and look for new shades. Vodka and tangerines get along well in tinctures with some spices and other citrus fruits. The main thing is to keep the amount of additives in moderation.

Winter tangerine liqueur

Strength – 30-35%. Can be stored for up to 3 years.

Prepare:

Tangerines (clementines) – 8-10 pcs.
Alcohol: vodka, alcohol or moonshine (not lower than 50%) – 1 liter.
Sugar – 50-150 gr.
Juniper berries (possible without them) – 5 pcs.
Spruce branches (about 5 cm long) – 3 pcs.

We will prepare it like this:

Remove the zest from washed and dried tangerines (not to be confused with the skin!).
Pour the zest, juniper, branches and sugar with alcohol. Close. Leave for 5 days (in the dark).
Strain and adjust sweetness, adding sugar if necessary.
Seal in glass bottles. Filtration of the liqueur after opening the bottle will not affect the taste, it will only eliminate possible sediment.

Dried tangerine peel liqueur

Prepare:

Dried tangerine zest (clementine) – 100 gr.
Vodka, alcohol or moonshine (not lower than 45%) – 2 l.
Sugar – 250 gr.
Water – 100-120 ml.
Cinnamon – 15 gr.
Cloves – 15 gr.

We will prepare it like this:

Pour the zest and spices with alcohol. Close. Leave for 14 days (in the dark).
Pour sugar into water, boil and simmer for about 5 minutes at low heat. Cool the syrup.
After 2 weeks, mix the tincture with syrup, seal in glass bottles and incubate for 4-6 months.

Classic tangerine liqueur recipe

The simplest and fastest recipe with a minimum composition of ingredients, exactly reminiscent in taste and color of the original tangerine liqueur that is commercially available. Delicate citrus aroma with moderate sweetness. The strength of the drink is about 18%, production time is 5-6 days. It can be stored in a cool place for up to two years; the longer the aging, the brighter and richer the taste and aroma of the liqueur becomes. In addition to vodka, alcohol or high-quality moonshine is suitable. Sugar can be replaced with fructose, half the weight.

Ingredients:

Alcohol 40-45% – 500 ml;
Tangerines, Clementines – 1 kg;
Granulated sugar – 250 gr.;
Water - 250 ml.

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Preparation:

Wash the fruits thoroughly and wipe each one dry. Cut into small circles, together with the peel, place in a jar.
Pour alcohol and place for two days in a dark room with an ambient temperature of 20-25 degrees. Shake the contents of the jar two or three times a day.
Pour water into a saucepan, add sugar and put on fire. Cook over low heat, stirring for 5 minutes, skimming foam from the surface. Cool the syrup.
Drain the tangerine infusion, squeeze and filter the liquid from the pulp. Mix with prepared syrup.
Let the liqueur sit for three days before tasting.

Orange-tangerine liqueur “Duet”

Very light, ladies' liqueur. Strength – 20-25%. Prepares quickly - in just a week. The liqueur should be stored in the refrigerator for no more than 3 months.

Prepare:

Tangerines (clementines) – 4-5 pcs.
Oranges – 1 pc.
Alcohol: vodka, cognac, alcohol or moonshine (not lower than 45%) – 1 liter.
Sugar – 400 gr.
Water – 400 ml.
Star anise – 1 pc.

We will prepare it like this:

Remove the zest from washed and dried tangerines and oranges (not to be confused with the skin!) and add alcohol. Close. Leave for 3 days (in the dark). Filter.
Cook the syrup: peel the tangerine slices from the films and cover with sugar. Add water. After the mixture boils, simmer it over low heat for another 10 minutes. Cool.
Squeeze the juice from the orange and combine it with the zest tincture and syrup. Leave for another 4-5 days. Strain and seal in glass bottles.