Quatre Epices Clemencello

Citrus & Spice: The Epitome of Winter. Known in Italy & China to aid digestion, the dried peel of Mandarins & Clementines makes for a festive alternative to its Sun kissed lemony counterpart.

The French Spice Blend ‘Quatre Epices’ is the perfect foil for that sweet citrus note. Warming and punchy, this liqueur is as at home in a glass of Champagne as it is in a warm mulled cider….

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clemencello, limoncello, winter drinks, infusions, home brew, festive drinks, mulled drinks

Yield: 8-10

Author: Suze Morrison

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Quatre Epices Clemencello

Prep time: 20 MinCook time: 5 MinTotal time: 25 Min

Citrus & Spice: The Epitome of Winter. Known in Italy & China to aid digestion, the dried peel of Mandarins & Clementines makes for a festive alternative to its Sun kissed lemony counterpart.

Ingredients

• 15 Clementines
• 750ml Vodka
• 250g Caster Sugar
• 250ml Water
• 8 Black Peppercorns
• 4 White Peppercorns
• 2 Cloves
• ¼ Nutmeg, chopped
• 3 cm Dried Ginger Root

Instructions

1. Begin with the Clementines. Remove the peel using a vegetable peeler, you want the skin only without the pith. Save the flesh for juicing or in a cake batter.
2. Add the peel to a 1 Litre jar along with all the whole spices, cover with the vodka, seal, and place in a cool dark place for 1week, taking care to shake the jar daily.
3. The day before it is ready, add the caster sugar and water to a pan and dissolve over a low heat. Once dissolved, increase the heat and boil for 3-5 minutes, or until you form a thin sugar syrup.
4. Strain the vodka mixture through a fine muslin,discarding the solids.
5. Add the sugar syrup to the vodka and decant into a sterile bottle. Seal and store in the freezer for up to 3 months, the liquid will not freeze due to the alcohol and sugar content, but the flavours will remain fresh.

https://gourmetglow.co.uk/recipes/quatre-epices-clemencello