The Cottage Smallholder

My favorite recipe for Orange Liqueur.
Necessary capacities:
1 can with a lid (volume of 1 liter),
1 bottle (1-1.5 liters in volume)

3. Cooking time: 1 hour of general work + 7-8 days of insisting. Wash the oranges and carefully remove the zest from them. Try not to touch the layer of the white film; from a large amount of it, the liquor may subsequently be bitter. It is most convenient to peel the zest with a peeler, making thin strips. Put the whole zest in a jar, fill it with vodka and put it in the refrigerator or other cool, dark place for 5 days.

How to prepare the zest

4. Oranges, but rather what is left of them, put them in a bag, tie them tightly and put them in the refrigerator. After 5 days, when we continue to finish the liquor, they will be needed. On the sixth day, strain the orange tincture, separating the liquid from the zest. The zest is no longer useful, feel free to throw it.

5. Of the oranges from which the zest was peeled off at the first stage and which all these 5 previous days were stored in the refrigerator, squeeze the juice. It will turn out about half a liter (0.5 liters). If less comes out, add juice to the desired volume. Mix orange juice with 0.5 kg of sugar and place on a stove over high heat. While stirring, heat until sugar is completely dissolved.

6. Ready syrup completely cool. Mix syrup with orange tincture, pour the resulting liquor into a bottle and refrigerate for another 2-3 days. Serve the finished liquor chilled in frozen glasses or glasses.