Homemade Tangerine peel (Meilach) Recipe

Miscellaneous Untried Recipes

This is from a collection of recipes from books I own, but which I haven't myself tried yet. However, you can have faith that at least the authors themselves have tried them, so they're not deadly or anything.

From Homemade Liqueurs by Dona and Mel Meilach:

Steep 3 weeks. Strain and filter. Add syrup. Mature 2 months.

Tangerine Vermouth:

Take the peels from the previous recipe, add them to 3 cups vermouth. Steep 6 months. Strain and filter. Mature 60 days. No sweetening required. Optional flavorings: anywhere from a pinch to 1/4 teaspoon of clove, cinnamon, thyme, coriander seeds, or caraway seeds.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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