Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 15 min + ma­tur­ing Makes about 4 cups

1 spray-free orange ½ cup caster sugar 1 cup vodka 1 vanilla pod 1 cinnamon quill 1 whole star anise 1 bot­tle chilled rosé wine

To serve

1 orange, halved and thinly sliced Ice cubes Whole star anise and ex­tra strips of orange peel, to gar­nish (op­tional)

Wash orange and use a veg­etable peeler to re­move the rind in long strips. Cut off as much of the white pith as you can (it will make the drink bit­ter) and then cut the peel into thin strips. Place in a large (1.5 litre) carafe or clean jar with sugar and vodka and stir to dis­solve the sugar. Add vanilla pod, cinnamon quill and star anise. Pour the wine over the top. Cover and leave in a cool, dark place for at least a week. It will keep for months (strain af­ter a week to re­move the spices and peel or they will over­power the flavour). Serve chilled over ice or in a tall glass topped up with soda. Add strips of fresh orange peel and a whole star anise for gar­nish, if de­sired.

Annabel says:

This won­der­ful aper­i­tif is made in homes ev­ery­where in Provence, when or­anges are in sea­son dur­ing the win­ter. Some peo­ple make it with brandy but I pre­fer the cleaner taste of vodka. Serve straight up over ice or di­lute with soda for a spritz.


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