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Basically similar to limoncello but made with tangerine. It is strongly recommended that the tangerine have been recently harvested. If this is not possible, the liqueur will be good but not comparable to a liqueur made with freshly picked citrus fruits. I recommend organic fruits.
I calculated the recipe with alcohol at 93 abv as those who produce neutral easily (more or less) reach this alcohol content.
The recipe is for about 1200ml of product with an alcohol content of about 38-40 ABV.
5-7 tangerines
500ml alcohol (93 abv)
600ml water
150-170 g of sugar (depending on the degree of sweetness you want)

We start peeling our fruits Now, a little trick for the forum: with a knife we have to scratch the white part under the peel. Without this step the liqueur will be good, with this step (even if boring) the liqueur will be super. If the tangerines are fresh (full of essential oil) you will immediately notice it from your hands and from the intense aroma

We dip the skins in alcohol (I recommend breaking them into small pieces) and let them macerate for about 5-7 days. After this period, we heat the water provided by the recipe (it does not need to be boiled) and dissolve the sugar. The result must be a clear liquid, without sugar grains. Let the syrup cool (important), in the meantime we coarsely filter our skins. All that remains is to combine the cold syrup with our tincture.

Serve very cold. Cheers!

Demy,

Thanks for sharing.

Do you ever use the juice from the tangerine to help flavor?

No, I've never tried it with juice. Maybe it would add too much turbidity to the liqueur and too much acidity but that's just an idea. I find it very aromatic as it is but I don't rule out a test.

Demy wrote: ↑Wed Jan 20, 2021 10:00 am No, I've never tried it with juice. Maybe it would add too much turbidity to the liqueur and too much acidity but that's just an idea. I find it very aromatic as it is but I don't rule out a test.

Once upon a time I splitted my limoncello batch in two parts. One part left "traditional", another was lemon juice added. That second part was worse: unbalanced in taste and odor, discolorated, acid. As far as I can remember, the quantity of juice was rather insufficient. But it screwed up a lot.

VLAGAVULVIN wrote: ↑Thu Mar 04, 2021 10:28 pm

Demy wrote: ↑Wed Jan 20, 2021 10:00 am No, I've never tried it with juice. Maybe it would add too much turbidity to the liqueur and too much acidity but that's just an idea. I find it very aromatic as it is but I don't rule out a test.

Once upon a time I splitted my limoncello batch in two parts. One part left "traditional", another was lemon juice added. That second part was worse: unbalanced in taste and odor, discolorated, acid. As far as I can remember, the quantity of juice was rather insufficient. But it screwed up a lot.

Exactly, I believe some add the juice to try to compensate for the poor quality of the fruits used but it is a mistake.

Certo!

Nice recipe! Did you macerate the peels on 93% alcohol?

Im gonna try it. I love mandarins

Infusionist_br wrote: ↑Wed May 19, 2021 12:34 pm Nice recipe! Did you macerate the peels on 93% alcohol?

Yes, neutral alcohol .. is the same as limoncello ..

Deplorable wrote: ↑Wed May 19, 2021 1:05 pm Im gonna try it. I love mandarins

I think you'll like it, it's a taste bomb

Just put a jar of this up to start. Can't wait to try it.
Thank goodness my son walked it and ate half the mandrines I peeled so I didn't have to eat them all.

Ready to strain and blend.

Wow. Thats fantastic. Sure to be a hit.

I found about a pint of this that's been in the beer fridge for 6 months now, and I have to say, time has done it a lot of justice. It was really good when I made it, but it's even better now after having some time for the dissolved solids to settle and everything mellow. Maybe it's just that citrus is so much better in the winter, but damn, it's good.