Mandarin Orange Cocktail
Published by Stewart, Tabori & Chang
Marinating citrus rinds in rum is a common way of flavoring rums in the Caribbean. This cocktail requires some advance preparation (the orange peels should rest in the rum for about five days before making the drink), but the unique light, summery flavors are worth the wait.
Serves4 to 8
Total Timea day or more
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cocktail Party
Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free
Taste and Texturefruity, sweet
Type of Dishalcoholic beverage, beverage, cocktails, fruit drink
- 16 ounces rum
- ½ cup mandarin orange peels (with as little pith as possible)
- 1 cup superfine sugar
- 8 ounces water
- 8 thin strips of orange rind or half-moon orange slices, for garnish
- Ice cubes
In a large glass jar or pitcher, combine the rum and orange peels. Cover and refrigerate for about five days. Strain and remove the orange peels.
Combine the sugar and water in a small saucepan and simmer until the sugar has dissolved and the water has reduced by half. Let chill to room temperature before combining with the strained rum. Chill in the refrigerator for at least an hour. Serve in glasses with ice, garnished with the orange slices.
2006 Arlen Gargagliano