This homemade orange liqueur is very similar to limoncello, it can be served cold at the end of a meal or used in recipes or cocktails that call for orange Curacao, Triple Sec or Cointreau. A perfect edible gift.
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What is Orange Liqueur and how to use it
There are three main types of orange liqueurs: Curacao, Triple Sec and Cointreau. All three are alcoholic drinks flavoured with orange peels, they are interchangeable in recipes, even though their taste is very different.
If you want to know more about the difference between the three liqueur you can read the article: What’s the Difference Between Cointreau, Grand Marnier, and Triple Sec?
Homemade orange liqueur can be served as digestive at the end of the meal with an ice cube or used in cocktails as a substitute for Curacao, Triple Sec and Cointreau. To found out the best ideas for cocktails with Orange Liqueur, I asked my friend and blogger Elaine Benoit from dishesdelish.com and here are her suggestions:
- Lemon Drop Martini Cocktail
- Awesome Ruby Red Grapefruit Cosmopolitan Cocktail
- Ultimate Cadillac Margarita Recipe
I am looking forward to making her Cadillac Margarita, one of her best performing posts.
Ingredients
The ingredients are very simple:
- 10 to 12 oranges (peels only)
- 4 cups - 1 lt of 95% alcohol or vodka
- 1 teaspoon cinnamon
- 7 cloves
- 4 cups - 1 lt water
- 2 lb - 1 kg of sugar
Instructions with images
The entire process is the same as the Limoncello and you can watch the video below. It will take about 20 days as first the peels have to infuse in alcohol for 10 days then mixed with the syrup and rest for another 10 days.
- Peel the oranges very thinly, trying to avoid the pith of the orange
- In a 1 gal - 3 lt bottle with a large bottleneck, insert the orange zest, the cinnamon and the cloves and pour in the alcohol
- Let it rest for 10 days, shaking it every second day
- To make the syrup dissolve the sugar in the water by boiling it
- Let it cool down completely
- Filter the alcohol, discharge the orange peels
- Put the alcohol back in the 1 gal - 3 lt bottle after you washed it
- Add the cold syrup
- Shake well
- Let it rest for another 10 days before transferring it into bottles
Top tips
- Use bitter orange peels to give a nice contrast with the sugar and a depth of flavour
- Let it rest for 10 days each time, no more is necessary
Use and storage
- Keep in a dry dark place, it will last for years
- Put it in a fancy bottle to give as a gift to friends
- Add on the label a link to Elain's cocktail recipes:
No risk of botulism
Since a reader asked, I would like to reassure everyone who has doubts, this liqueur is not at risk of botulism. This recipe uses Alcohol 95% or vodka 50% of ethanol.
A study proves botulism cannot grow in Alcohol: ”The growth and neurotoxin production (botulism) was delayed by an ethanol concentration of 4% ethanol and completely inhibited by a concentration of 6%”.
Effect of Ethanol on the growth of Colstridium botulinum
Botulism concerns home canning… not fermentation or infusions of fruits and vegetables. Here is more information about botulism from the USDA Food Safety and Inspection Service:
More homemade liqueurs recipes
Homemade liqueurs are such a satisfying project, enjoy them after dinner with your partner on a special day, offer them at the end of a dinner party or package them in fancy bottles as an edible gift.
I already have some published and more will come. Just be ready when the fruits are in season to start your collection:
- limoncello
- limoncello cream
- nocino
- chocolate liqueur
- strawberry liqueur
- licorice liqueur
- Italian eggnog VOV
- violet liqueur
- blueberry liqueur
Check out the category: homemade liquors
You can also check out the web story: 9 Homemade Italian Liqueurs
For those of you who like the thrill of the forbidden fruit, try to make Concord Grape Wine Fragolino.
Banned in Europe for commercial use, you can only try it if you make it for personal consumption.
Setting up a liqueur workshop
You can easily create your liqueur workshop with just a few items. They are not expensive and you can order them online from my Amazon shop: Homemade Liqueur Lab. Those are my favorite and specially selected tools to make the process smooth and easy:
- Jars 67 ounce - 2 liters: I use large canning jars to infuse herbs or fruits in the alcohol. They are easily sealed and don't take much room in the cupboard. I usually brew different types of liqueurs at the same time so I need several jars. If you are an occasional liqueur maker, you can just use the bottle below.
- 1 gallon - 3-liters glass bottle: I use this bottle in the second part of the brewing process, once I add the syrup. It is a transparent glass bottle so I can check how the liqueur is progressing and if it needs a good shake. It is important that this bottle has a large neck so the residuals of the fruits, zests, spices, or herbs can be easily removed without any problem once the liqueur is ready to be bottled. Personally I have 2 of those large bottles.
- Funnel with a wide and short stem: When you are pouring the liqueur from one bottle to another during the brewing process, you need to have a funnel with a wide and short stem so it doesn't get clog with the ingredients that are brewing in the alcohol.
- Auto-stop funnel: However, once the liqueur is ready, filtered and all the solid particles have been removed, I like to use an auto-stop funnel with a floating system that stops the liquid from flowing once the bottled has been filled.
It is very difficult to gauge how much liquid can fit in a bottle and I often fill the funnel way too much. Instead of overflowing the bottle, the auto-stop funnel locks the stem automatically and the excess liquid remains in the funnel.
The funnel can be easily removed, transferred into another bottle using the handle that keeps the liquid inside the funnel and no liqueur is wasted.
- Fine Mesh Strainer: to remove all solids and particles from the liqueur once it is ready to be filtered.
- Measuring mugs: it is very important to use the exact proportion of syrup vs alcohol. Measurements mugs are a must.
- Ladle with spout: to easily pour the liquid into the funnels from a large bowl or pan. I always use the ladle with a spout to take the syrup from the pan where I boiled it into the funnel. If you don't have a pan with a spout, this is the easiest way to pour the syrup once it is cold.
- Fancy vintage bottles: I love to have my own liqueur assortment into those vintage bottles. It gives my homemade liqueurs an extra wow factor.
- Small glass bottles with lids: if you want to store the liqueurs in small bottles or if you want to give it as gifts to friends and family those small bottles are perfect. The lid seals and they can be easily carried. They even come with labels to write the name of the liqueur and the date.
- Shot glass set and/or Small liqueur glasses: it is very important to serve the liqueur in small shot glasses so it can be slowly sipped and relished.
- Good Grips Bottle Brush: to easily clean all the bottles after each use. Some liqueurs can be very sticky and stain easily like the walnut hull.
- If you want to give your liqueur an extra festive look you can also use the Rose Ice Cube Stackable to make rose ices or the ice cube with light to make your liqueur shine at night.
Desserts you can serve with orange liqueur
Here is a list of desserts you can serve with orange liqueur:
- Pear crumble recipe
- Simply Apple Cupcakes Recipe
- Torrone Italian Nougat Recipe
- Pavlova Recipe with Chestnut Mousse
- Swiss Roll Sponge Recipe
- Peach Tarte Tatin with Calvados and Pistachios
- Crostata with Homemade Peach Jam
- Apricot jam cake with marshmallow frosting and pistachio
More recipes with oranges
If you are making this Homemade Orange Liqueur, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Homemade Orange Liqueur Curacao Style
Equipment
Ingredients
- 10 to 12 orange peels bitter orange - Seville
- 4 cups 95% alcohol or vodka
- 1 teaspoon cinnamon
- 7 cloves
- 2 lb caster sugar
- 4 cups fresh water
Instructions
- Peel the oranges very thinly trying to avoid the pith of the orange10 to 12 orange peels
- In a 1 gal - 3 lt bottle with a large bottleneck insert the orange zest, the cinnamon and the cloves and pour in the alcohol1 teaspoon cinnamon, 7 cloves, 4 cups 95% alcohol or vodka
- Let it rest for 10 days, shaking it every second day
Make the syrup
- Dissolve the sugar in the water by boiling it2 lb caster sugar, 4 cups fresh water
- Let it cool down completely
- Filter the alcohol, discharge the orange peels
- Put the alcohol back in the 1 gal - 3 lt bottle after you rinced off the residuals
- Add the cold syrup
- Shake well
- Let it rest for another 10 days before transferring it into bottles
- Use fancy bottles for gifts
- Serve cold or use it for recipes or cocktails that call for Curacao, Triple Sec or Cointreau
Video
Notes
- Use bitter orange peels to give a nice contrast with the sugar and a depth of flavour
- Let it rest for 10 days each time, no more is necessary
- Keep in a dry dark place, it will last for years
- Put it in a fancy bottle to give as a gift to friends
- Add on the label a link to Elain's cocktail recipes:
- https://dishesdelish.com/lemon-drop-martini-cocktail/
- https://dishesdelish.com/awesome-ruby-red-grapefruit-cosmopolitan-cocktail/
- https://dishesdelish.com/ultimate-cadillac-margarita/
Nutrition
Amanda Wren-Grimwood
I love a drop of triple sec in a gin and tonic so this idea sounds delicious and great for a gift idea too. Looking forward to making my own batch!
Laura
Thank you Amanda, I am sure you and your friends will love it
Beth Neels
I tried this one time many many years ago! Yours looks so much better than mine turned out! I guess I will have to try it again!
Laura
Maybe the oranges were too sweet? Let me know
Fiorenza
This is something I'd like to prepare for a different aperitif! Great recipe, thank you for sharing
Laura
Thank you, it is very good for cocktails
Nikole Berg
I never thought of making my own liqueur but this has me very intrigued! I would certainly impress my friends with something like this! I like the idea of using it in Margaritas-we make those often in the summer!
Laura
Thank you, I am sure you will impress your friends
Susan
Just in time for summer by the pool! This sounds delicious and SO easy! Who knew!? Pinning this!
Laura
thank you, it is very easy
Keith
What is the alcohol by volume content of the finished product, please. Thank you, in advance, for your time and attention.
Laura
sorry for the late reply as I was travelling.
It is difficult for me to say as I am not an expert on biochemistry. As I am doubling the volume with water, the percentage of alcohol should be almost halved but sugar is a form of alcohol so it increases the level but I don't know how much.
What I noticed is that my Limoncello for example, when I freeze it, it does not solidify, while the one you buy in stores does.
That means that the percentage of alcohol is higher in mine. I hope this helps.
Amanda LaSann
Hi,
Has anyone used cinnamon sticks instead of ground cinnamon for this recipe?
Cheers,
Amanda
Laura
I never did but I am sure it is ok. Put some extra
Elvira
Asking questions are in fact pleasant thing if you are not
understanding anything fully, however this article provides pleasant understanding yet.
Anthony Merlino
Hey, I made your recipe but in California I can only readily get 100 proof vodka. Will I need or change the ratio of sugar and water? Looks delicious!
Laura
Hi Anthony, I never tried with vodka. However, I don't think Vodka is much sweeter than 95% Alcohol. In fact, when you freeze the Vodka it doesn't freeze. Try using the same amount, it should be fine.
Kara
I'm curious why no one ever mentioned botulism. I have started a few batches of infused alcohols and it turns out botulism is a real threat here.
I'm considering cooking mine just to fda standards to kill botulism, I know it will reduce the alcohol content but since they are liqueurs I don't think that's an issue.
Thoughts?
I know, I never considered it either but once you see the data you can't unsee it lol
Laura
Kara, thank you for your comment. The alcohol is very strong 95% so botulism cannot grow. I will look for some information in English to share and will add the link.
Laura
Hi Kara, here is a study that proves botulism cannot grow in Alcohol:"The growth and neurotoxin production (botulism) were delayed by an ethanol concentration of 4% ethanol and completely inhibited by a concentration of 6%”. This recipe uses Alcohol 95% or vodka 50% of ethanol.
https://www.researchgate.net/publication/10803082_Effect_of_Ethanol_on_the_Growth_of_Clostridium_botulinum
Botulism is a concern with home canning... not fermentation or infusions of fruits and vegetables. Here more information about botulism from the USDA Food Safety and Inspection Service:
https://www.fsis.usda.gov/wps/wcm/connect/a70a5447-9490-4855-af0d-e617ea6b5e46/Clostridium_botulinum.pdf?MOD=AJPERES
Ellanya Richey
One thing I did not see mentioned is the shelf life and whether or not it needs to be stored in the refrigerator.
Laura
Thank you for asking. I will include it in the post. You can store it in the liqueur cabinet. It does not need to be refrigerated, as long as you don't want to drink it cold. The shelf life is long as alcohol preserves well. Personally, I keep it for at least one year.
Della Warren
Hello, I made Orange Curacao from your recipe but the liquid separates, clear at the top and cloudy below. Any suggestions?
Laura
Hello, I wonder if it was due to the alcohol you used. Was it 95%?
Jen
These look so wonderful! Here is my question - when pouring final product into a bottle, would it hurt to place a few strips of orange peel into the bottle for extra visual effect? Thank you for your thoughts!
Laura
Thank you for your comment. Yes, you can add the peel. It is a great idea. However, make sure there is no white as it tends to be bitter. Also with time, the peel will lose the brightness of its color. It is up to you if you want to add it fresh when you serve it.
Marty
Nice thanks for the heads up, got another 5 days to go ;). As per the "discharge the orange peels", I will not be doing this but will be using this in an orange cake....yumm
Laura
What a great idea! I have planned to publish an orange loaf with coconut using these orange peels. It should go live in the next few weeks.
E Killian
This recipe calls for 95% alcohol (190 proof). It is cut in half with water, so the final product will be about 47% or 94 proof. Cointreau is 80 proof or 40% alcohol, so this mix is considerably stronger than the commercial stuff. If you want to get closer to the real deal use 6.5 cups of 100 proof vodka (190 proof is almost impossible to get) plus 1.5 cups water.
Laura
Thank you for your comment. I never tried to make it with Vodka so your comment is very helpful to the readers who cannot find the 95% alcohol in their country. Although, I think the sugar adds up to the level of Alcohol. I would need to find more information about it.
Ainsley
Hello, I am using a half litre of 70% grain free spirit so should I add about 30cl of water now, in addition to the half litre water used with the syrup? Just on the first stage!! Ainsley
Laura
Hello, no you don't need to add water to the alcohol. Only in the syrup
HARRY ARROYO
How would agave syrup be as sugar substitute?
Laura
Sorry, I am not familiar with the agave syrup. I don't know
Adrienne
Hello! I used vodka and have floating residue on the bottom. Should i discard ?
Laura
Yes, filter the liqueur you never know. Plus a clear look is always more appealing.