Saurian Brandy
Direct link to this recipe β copy and share anywhere.
Generate HTML you can paste on any site, blog, or forum. The card links back to DrinkDB.
Exactly how the embed card looks on any website.
A delicious recipe for Saurian Brandy, with orange, vodka, sugar and grade A maple syrup. Also listsβ¦
1/4 cup grated orange rind
1 pint 100 proof vodka
1 cup sugar
2/3 cup grade A maple syrup
A delicious recipe for Saurian Brandy, with orange, vodka, sugar and grade A maple syrup. Also lists similar drink recipes.
1/4 cup grated orange rind
1 pint 100 proof vodka
1 cup sugar
2/3 cup grade A maple syrup
Put orange rind in a half-pint jar with 1/4 cup vodka. Seal it and shake occasionally. Let it steep overnight.
--
Pour sugar and 1 2/3 cups vodka into a 28 ounce bottle. Seal it and shake until all the sugar is dissolved, then add the maple syrup.
--
Filter the orange extract through a fine handkerchief or coffee filter until it becomes clear.
--
Add a tablespoon of the final extract to the vodka syrup mixture and mix well. If your orange peels are much more or less aromatic than average, adjust the quantity so that you have enough to hide the maple flavor, without having enough to make the liqueur bitter or recognizably orange flavored.
A delicious recipe for Saurian Brandy, with orange, vodka, sugar and grade A maple syrup. Also lists similar drink recipes.
1/4 cup grated orange rind
1 pint 100 proof vodka
1 cup sugar
2/3 cup grade A maple syrup
Put orange rind in a half-pint jar with 1/4 cup vodka. Seal it and shake occasionally. Let it steep overnight.
--
Pour sugar and 1 2/3 cups vodka into a 28 ounce bottle. Seal it and shake until all the sugar is dissolved, then add the maple syrup.
--
Filter the orange extract through a fine handkerchief or coffee filter until it becomes clear.
--
Add a tablespoon of the final extract to the vodka syrup mixture and mix well. If your orange peels are much more or less aromatic than average, adjust the quantity so that you have enough to hide the maple flavor, without having enough to make the liqueur bitter or recognizably orange flavored.