The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Calamondin Liqueur

Ingredients

50 whole ripe calamondins*

1 quart (32 ounces) unflavored vodka

4 cups sugar

Note: Introduced to Florida in the early 1900s, Calamondins are a hybrid between the mandarin orange and the kumquat. The fruit is smaller than a golf ball and the thin peel is sweeter than than the tart juice.

Directions

  1. Pinch skin of each calamondin just enough to pop it slightly.
  2. Place whole calamondins in a gallon glass jar with a tight-fitting lid. Add vodka and sugar. Replace lid tightly on jar and shake 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.)
  3. After 2 weeks, strain and discard fruit. Strain liquid through coffee filters, then transfer into a tall-necked glass bottle with a tight-fitting lid. Store in refrigerator. Serve in chilled cordial or brandy glasses.