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Holiday Cheer Recipe: Mandarin Cello

Looking for a holiday drink recipe? Savor the brilliance of @gloriajkitchen, the mastermind behind this Mandarin Cello masterpiece. From peels to perfection, this beverage is sure to impress. Follow @italianfooddaily on Instagram for more Italian recipes. Salute!

For Pristine Peels

  • 1 tablespoon of baking soda
  • 1 tablespoon of vinegar

For Mandarin Cello Concoction

  • Gather peels from twenty mandarins
  • Combine with 750ml (3.17 cups) of 95% Alcohol (Everclear Grain Alcohol 95%)

For The Syrup

  • Opt for either orginial version with 750ml (3.17 cups) water and 265g (1.3 cups) sugar or the creamy variation with 750ml (3.17 cups) milk and 265g (1.3 cups) sugar

🍊 Handy Tips

  1. Immerse mandarin peels in alcohol, allowing it to age in a dark, cool place for 3 weeks.
  2. Craft both simple and cream syrups, ensuring they cool thoroughly.
  3. divide the 750ml (3.17 cups) of age mandarin alcohol into two portions, pouring each into the mix.
  4. Store in the freezer until ready to enjoy

Salute to a delightful holiday beverage experience!

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