Vin D'orange is a delightful French aperitif, ideally suited for a Christmas Eve dinner or just
enjoyed in front of a crackling fireplace. It is not a last-minute cocktail, as it
needs to be prepared several months ahead.
- The skin and the pith from 10 large oranges
- 8 cups dry white wine, such as Sauvignon Blanc
- 2 cups vodka
- 1/4 cup coffee beans
- 2 vanilla beans
- 2 cups sugar
- Place the orange skins, wine, vodka, coffee beans and the vanilla beans in a non-reactive bowl.
Add half the sugar and stir.
- Place the remaining half of the sugar in a small, heavy-bottomed saucepan over medium heat and
let it caramelize to a deep golden, rotating the pan from time to time to make sure all of the sugar
caramelizes evenly. Remove the pan from the heat and pour the caramel into the bowl holding the oranges
and the liquid, being careful to pour slowly so that the caramel doesn't get on your skin.
The caramelized sugar will immediately turn hard, but don't be concerned. It will eventually melt into
- Cover the bowl and let sit for six days, stirring several times a day.
- Strain the wine through three thicknesses of cheesecloth and decant into bottles.
Cork the bottles and let them sit for at least 1 month and up to 1 year before opening.
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Last updated: October 12, 2010