Thursday, March 22, 2012

Mandarin Orangecello ~ Worth the Wait

  Spring is here! (Officially, when I wrote my post on Tuesday we still had a few hours to go).  The weather here in Southern California has been appropriately windy, rainy, cloudy, sometimes sunny, and chilly but we haven't let that stop us.  I'm celebrating Springtime with this gorgeous cordial I made from Mandarin Orange peels.  See my previous post on how I made Mandarin Orangecello and where I got the recipe that I adapted.  Orangecello is typically sipped as an apertif on its own; here, I created a simple cocktail by adding sparkling water, a squirt of lemon juice.
Happy Spring!

1 comment:

  1. P.S. I forgot to mention that I put a drop of red food coloring into one bottle to see what it would look like, and left the other one pure. xo, AB