- Pinch skin of each calamondin just enough raco pop it slightly.
- Place whole calamondins in a gallon glass jar with a tight-fitting lid. Add vodka and sugar. Replace lid tightly on jar and shake back and forth, until sugar beings to dissolve. Shake contents of jar once a day for at least 2 weeks by turning jar upside down, then right side up, repeatedly for about 1 minute. (After a few days, the sugar will dissolve into the vodka.)
- After 2 weeks, remove and discard fruit. Strain liquid through coffee filters until the filters are clear. Place liqueur in a tall-necked glass bottle with a tight-fitting lid and store in refrigerator. Serve in chilled cordial or brandy glasses.