I think your videos are absolutely amazing, informative and creative! You have inspired me to try and use some of your techniques and recipes at home and in the bar at work! Fantastic work!
Really great content. Enjoying everything you're doing. I wonder if it would be better to hold off on juicing the oranges until you're ready to combine it with the oleo mixture? That might help prevent some oxidization of the citrus juice and keep everything just a tiny bit more fresh.
Thank you so much! You could do that, for sure. I haven’t noticed any significant loss of flavour or vibrancy after 12 hours in the fridge, especially combined with the vodka, but it would definitely work that way too. Maybe test side by side and see which you prefer? Let me know if you do that!
Hey, what a great recepie, thank you so much! I just made it and was blown away by how easy it is to make and how nuanced the flavour is. I'm eager to try different variations of this and with grapefruit it's the same specs, just adjusting the citric acid accordingly, right? What about making something similar from apples? Anyways, thanks for great content, very inspiring stuff!
Thanks so much, I’m so pleased you enjoyed it. You can absolutely experiment with it, I’ll be making more home made liqueurs in the future so will share recipes once they’re locked in! Thanks again.
Dan, congrats! Nice and really easy vídeo. Just loved it! Quick questions from a new enthusiast: (1) how different is this orange liquor to a triple sec and curacao? (2) if I change vodka for brandy will I get something similar to Grand Manier? (3) is it possible to clarify this liquor and add color to transform it into a blue curacao?
Hi Fiori, thanks so much! I’m so glad you enjoyed it. So… 1) There is a lot of variation in sweetness levels, ABV, base spirit and intensity of orange flavour across the category. The goal of this being a ‘template’ rather than a fixed recipe is to allow anyone who makes it to tweak the base spirit and level of acidity to their own preference. I like the balance of acidity, sweetness and ABV but the balance can easily be adjusted. More acid, more acidity and more intensely flavoured / characterful spirits will have much more of an impact than something neutral like vodka which keeps orange at the forefront while bringing the desired level of alcohol - you can also add more spirit or something with a higher ABV for a higher proof end result. 2) Closer for sure, although Grand Marnier is 40% which is much more than this. You could increase the spirit and use cognac to get closer, although this will reduce the intensity of orange flavour and sweetness / acid. 3) I think that would be very possible! Let me know how it goes! How were you thinking of clarifying it? I hope this helps!
Thank you, and absolutely what you said. Just consider it is slightly more acidic than most commercial orange liqueurs so you may need to slightly reduce the citrus in the recipe, and lower ABV than Cointreau so you could add a touch more spirit. Taste and adjust to your own taste, as always 😃 You can sub it into any recipe that calls for orange liqueur / triple sec with the above considerations, and I’ll be making three recipes with it over the next few weeks so hopefully these will be useful too! It also really works in a G&T or with sparkling wine as super refreshing, simple drinks.
I only wonder, if someone like me, who doesnt live in a climate where I just go out and rip the oranges off the trees, for some time we always get all citrus fruits covered with some wax, and stores even have a notice that the peels are not suitable for "eating"... so... what then? :)
I don’t have a way to test scientifically, but I have personally had it in the fridge for a week or more with no issues. Always use your judgement and if there are any signs of spoiling (mould, dizziness etc) or degradation in flavour, make sure you don’t consume. You can always freeze it and defrost when you need, or scale up or down the batch size. Or both 🙂
Use your own judgement, but I’ve had this in my fridge for a few weeks now and it tastes just the same 👌 I think it should last longer than it takes to drink, especially if you scale the recipe up or down so you don’t have too much. As with anything, don’t drink it if there is any fizziness or mould, but I have yet to ever experience that personally.
There is a link in the description to citric acid, or you can add lemon juice until you reach the desired level of acidity, just consider you will have some lemon flavour in there.
@@polyknittery By 'Readily Available' I mean, I have all these things BUT the citric acid and its -30 outside in Canada and dont want to leave my house on a Sunday to do this right now haha.
Hello! Thank you always for the informative videos. Is there no problem with storage if sugar is taken out of the recipe you mentioned? I just want the orange scent, not the sweet taste of sugar, but I wonder if I can add less sugar or not at all. For example, I'm thinking of sous vide the orange peel and alcohol first and then mixing them with other ingredients (apple acid, citric acid, orange juice) other than sugar? If there's no sugar in it, would it be a problem? Or would it be okay with alcohol in it? I'm sorry if you have a hard time understanding because I'm not good at English.
Hi there. Thanks for the kind words! Just the acids (no sugar) wouldn't pull as many oils from the citrus peels, but you could still make something tasty. Worth considering that it will be very sour!
How does this compare to Cointreau or Dry Curaçao for Margaritas? 🤔 I've been looking for a way to lower the cost of my Margaritas while keeping the quality, because both 100% agave tequilas and orange liqueurs, triple secs and dry curaçaos are very expensive. Thanks!
I'm a big fan! It has more acidity than a lot of commercial options so you may need to reduce the lime juice slightly, but it can definitely be very delicious! Hope you enjoy experimenting!
@@DANFELLOWScoffeecocktails Thank you! I've also seen some recipes that say hang oranges over the spirit to get the flavor onto it via the alcohol vapors. Will try both and report back! 😉
Hey Tate! I’ve personally been using mine from the fridge for a few weeks with no degradation in flavour or aroma, but your mileage may vary and I always recommend scaling up or down the recipe so you only make as much as you are going to need while it is at its peak freshness. You could increase shelf life by increasing the ABV with more or the spirit, but obviously you would then need to account for this in your recipes.
Didn't even realize you made an orange liqueur video. Another fantastic job.
Thank you, I hope you like it!
I think your videos are absolutely amazing, informative and creative! You have inspired me to try and use some of your techniques and recipes at home and in the bar at work! Fantastic work!
Wow, thank you so much, Daniel! It really does mean the world to get such kind feedback 🙌
I'm starting to think Dan Fellows is the Willy Wonka of the Oleo World 🌎. His concoctions are Superb!
😆😆 Thank you!
Really great content. Enjoying everything you're doing.
I wonder if it would be better to hold off on juicing the oranges until you're ready to combine it with the oleo mixture? That might help prevent some oxidization of the citrus juice and keep everything just a tiny bit more fresh.
Thank you so much! You could do that, for sure. I haven’t noticed any significant loss of flavour or vibrancy after 12 hours in the fridge, especially combined with the vodka, but it would definitely work that way too. Maybe test side by side and see which you prefer? Let me know if you do that!
Great vid as always mate. Can't wait to try this in a margarita!
Thank you so much. The video for that is dropping on Tuesday!
Hey, what a great recepie, thank you so much! I just made it and was blown away by how easy it is to make and how nuanced the flavour is.
I'm eager to try different variations of this and with grapefruit it's the same specs, just adjusting the citric acid accordingly, right? What about making something similar from apples? Anyways, thanks for great content, very inspiring stuff!
Thanks so much, I’m so pleased you enjoyed it. You can absolutely experiment with it, I’ll be making more home made liqueurs in the future so will share recipes once they’re locked in! Thanks again.
Excellent. A real beauty, a wonderful addition to my home 🏡 bar
Thank you so much!
Great content 👏👏👏
Absolutely loved this video… 🫡🫡
Thank you, I'm so glad!
항상 잘 보고 있습니다. 좋은 내용 감사해요~
Thank you!
I like brown sugar for the molasses content
Dan, congrats! Nice and really easy vídeo. Just loved it!
Quick questions from a new enthusiast: (1) how different is this orange liquor to a triple sec and curacao? (2) if I change vodka for brandy will I get something similar to Grand Manier? (3) is it possible to clarify this liquor and add color to transform it into a blue curacao?
Hi Fiori, thanks so much! I’m so glad you enjoyed it. So…
1) There is a lot of variation in sweetness levels, ABV, base spirit and intensity of orange flavour across the category. The goal of this being a ‘template’ rather than a fixed recipe is to allow anyone who makes it to tweak the base spirit and level of acidity to their own preference. I like the balance of acidity, sweetness and ABV but the balance can easily be adjusted. More acid, more acidity and more intensely flavoured / characterful spirits will have much more of an impact than something neutral like vodka which keeps orange at the forefront while bringing the desired level of alcohol - you can also add more spirit or something with a higher ABV for a higher proof end result.
2) Closer for sure, although Grand Marnier is 40% which is much more than this. You could increase the spirit and use cognac to get closer, although this will reduce the intensity of orange flavour and sweetness / acid.
3) I think that would be very possible! Let me know how it goes! How were you thinking of clarifying it?
I hope this helps!
I love making homemade liqeurs
Same, I’ll be making lots more. Watch this space! What are your favourites to make?
@@DANFELLOWScoffeecocktails I love to make a coffee liqeur. I've always wanted to make an amaro at home, I'm a big fan of Fernet Branca
Looks great, great content. Would you compare this to a Cointreau, curaçao, something else? Would be good to know where I could sub it in
Thank you, and absolutely what you said. Just consider it is slightly more acidic than most commercial orange liqueurs so you may need to slightly reduce the citrus in the recipe, and lower ABV than Cointreau so you could add a touch more spirit. Taste and adjust to your own taste, as always 😃 You can sub it into any recipe that calls for orange liqueur / triple sec with the above considerations, and I’ll be making three recipes with it over the next few weeks so hopefully these will be useful too! It also really works in a G&T or with sparkling wine as super refreshing, simple drinks.
I only wonder, if someone like me, who doesnt live in a climate where I just go out and rip the oranges off the trees, for some time we always get all citrus fruits covered with some wax, and stores even have a notice that the peels are not suitable for "eating"... so... what then? :)
Buy orange zest
Hi , great recipe ? One quick question, how long will the final product before getting spoilt last if put in refrigerator ? 1 week , 1 month ...?
I don’t have a way to test scientifically, but I have personally had it in the fridge for a week or more with no issues. Always use your judgement and if there are any signs of spoiling (mould, dizziness etc) or degradation in flavour, make sure you don’t consume. You can always freeze it and defrost when you need, or scale up or down the batch size. Or both 🙂
How long will it last if stored in the Fridge?
Use your own judgement, but I’ve had this in my fridge for a few weeks now and it tastes just the same 👌 I think it should last longer than it takes to drink, especially if you scale the recipe up or down so you don’t have too much. As with anything, don’t drink it if there is any fizziness or mould, but I have yet to ever experience that personally.
I'm sure there isnt, but any substitute for the citric acid if we dont have any readily available?
Wait, in what part of the world can you not get citric acid (but malic acid?)?
There is a link in the description to citric acid, or you can add lemon juice until you reach the desired level of acidity, just consider you will have some lemon flavour in there.
@@polyknittery By 'Readily Available' I mean, I have all these things BUT the citric acid and its -30 outside in Canada and dont want to leave my house on a Sunday to do this right now haha.
Polish vodka WYBOROWA.....
Greetings from Poland.
Big fan of Wyborowa 👋
@@DANFELLOWScoffeecocktails
Good answer, haha.
Hello! Thank you always for the informative videos.
Is there no problem with storage if sugar is taken out of the recipe you mentioned? I just want the orange scent, not the sweet taste of sugar, but I wonder if I can add less sugar or not at all. For example, I'm thinking of sous vide the orange peel and alcohol first and then mixing them with other ingredients (apple acid, citric acid, orange juice) other than sugar? If there's no sugar in it, would it be a problem? Or would it be okay with alcohol in it? I'm sorry if you have a hard time understanding because I'm not good at English.
Hi there. Thanks for the kind words! Just the acids (no sugar) wouldn't pull as many oils from the citrus peels, but you could still make something tasty. Worth considering that it will be very sour!
How does this compare to Cointreau or Dry Curaçao for Margaritas? 🤔 I've been looking for a way to lower the cost of my Margaritas while keeping the quality, because both 100% agave tequilas and orange liqueurs, triple secs and dry curaçaos are very expensive. Thanks!
I'm a big fan! It has more acidity than a lot of commercial options so you may need to reduce the lime juice slightly, but it can definitely be very delicious! Hope you enjoy experimenting!
@@DANFELLOWScoffeecocktails Thank you! I've also seen some recipes that say hang oranges over the spirit to get the flavor onto it via the alcohol vapors. Will try both and report back! 😉
Given the oj, will this be shelf stable?
Hey Tate! I’ve personally been using mine from the fridge for a few weeks with no degradation in flavour or aroma, but your mileage may vary and I always recommend scaling up or down the recipe so you only make as much as you are going to need while it is at its peak freshness. You could increase shelf life by increasing the ABV with more or the spirit, but obviously you would then need to account for this in your recipes.