Mandarine Napoléon French Liqueur 70cl, 38% ABV: A Time-Honored Blend of Aged Cognac & Sicilian Mandarins - Triple Distilled with Rich Botanicals - Ideal for Cocktails & Cooking

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You can infuse vodka with Jolly Rancher candies in any flavor or color you want, and they will taste pretty much just like the candy. The Tangerine Daisy" is a refreshing and medicinal cocktail that is perfect for when you're feeling under the weather. Eat them as they are, use them in cakes or cookies or you can also dip them in chocolate,as I did with Orange Peels and decorate your desserts, as I did with the Whoopie Pies.

Mandarine Napoléon Mandarine Napoléon

If cocktails are too much hard work, a splash of this in a glass of champagne (by which I mean, Lindauer) is an instant delight. I’ve found other recipes that say that it will last for up to a year but doubt any would be left in my house long enough to test the theory! The combination of mandarin oranges, lime, rum, mint, sugar, and bubbly creates a delicious and easy-to-make cocktail that is sure to impress your guests. Served chilled, this is a smooth drink and a delicious digestive for Christmas dinner, or any occasion. While I was still writing this post I looked in the cupboard to see if I had any orangepreserveto make some, as I wanted to take some new photos to update my older post.It is easy to make and can be served in a variety of glasses, making it a fun and festive addition to any party.

Mandarine Napoléon French Liqueur 70cl, 38% ABV: A Time

There are many ways to make liqueurs but this time I made the mandarin liqueur using the whole fruit. We also have some friends from Crete and during the past years my eldest son, who is a student, has been working during the summer time in Cretan hotels. As fruit comes into season, you drop it into the jar and then cover it with a little brandy and sugar. If you're looking for a unique and delicious cocktail to impress your guests, the Rosemary Tangerine Cooler is definitely worth a try. At this point if you do not want to make the candied mandarin peels, you extract the juice and just cook the syrup for ten minutes.It's surprisingly easy to make and tastes deliciously creamy with extra white chocolate flavor, without being too sweet. However since I wanted the peels to make a Bergamot Fruit Preserve, I made the liqueur exactly the same way only instead of using the peels I used the zest of the bergamot. The addition of mandarin oranges gives this cocktail a unique flavor profile that is both sweet and refreshing.