Orangecello And Honey Martini Food

ORANGECELLO AND HONEY MARTINI

Steps:

• In a small saucepan, whisk together water and honey. Bring to a boil.
• Pour the warm simple syrup into a glass bowl and add the sprigs of thyme. Allow it to steep for 30 minutes and cool completely before using in the martini.
• Rim a glass dipped in honey.
• Roll in white sugar. Set aside.
• Add ice to a martini shaker.
• Pour in the vodka, orangecello, orange juice and 1 tablespoon simple syrup together into the shaker.
• Shake until cold.
• Strain into a martini glass.
• Garnish with a sprig of thyme.
• Serve.

ORANGECELLO COSMOPOLITAN

Steps:

• Combine into a shaker.
• Shake well and strain into a martini glass.
• Garnish with orange peel.

ORANGECELLO

Steps:

• Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use). Using a small sharp knife, trim away the white pith from the orange peels; discard the pith. Put the orange peels in a 2-quart pitcher or large glass bowl. Pour the vodka over the peels and cover with plastic wrap. Steep the orange peels in the vodka for 4 days at room temperature.
• In a medium saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Pour the syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the orangecello through a mesh strainer. Discard the peels. Transfer the orangecello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

ORANGECELLO

Steps:

• Use a vegetable peeler and remove the peel from the oranges in long strips. Try not to include too much of the white pith which is bitter. Place the vodka in a container that has a lid and add the orange peels to the vodka. Let the orange peels steep in the vodka for 1 week in the sunlight, or two weeks at room temperature.
• In a saucepan, bring the sugar and water to a boil and stir until the sugar is completely dissolved. Allow the syrup to cool. Strain the liquor and mix with the sugar syrup. Transfer to bottles, and store in the refrigerator or freezer.