Recipe: Vin D’Orange


Recipe: Vin D’Orange

Photo credit: Sarah Hogan

Some things are worth playing the long game for, and in our humble opinion, this simple cocktail from Kate Hawkings new book Aperitif is one of them. While it may take a few (hands off, of course) months of soaking for the spices and citrus to fully absorb in the brandy, once they do, you’ll be left with a big batch you can reach for when company calls or you’re feeling a post-dinner drink. Mix with soda, champagne or enjoy all on its own — with a full jar in the fridge, you’ll be able to experiment with all sorts of combinations.

Vin D’Orange

By Kate Hawkings

This is a really random recipe, given to me by a Frenchman who’s better off forgotten. It’s very simple but needs patience, much like the Frenchman himself, as it takes a couple of months from start to finish. It’s a lovely thing to have in your fridge – it’ll last for months – either to drink on its own or to fiddle around with; it adds a certain flair to cheap fizz that needs perking up and is also really, really good mixed with Campari or something similar on the rocks with a splash of soda.


1 large orange, gently washed
20 cloves
1 L (35 oz) unflavoured eau de vie
500 mL (18 fl oz) sugar syrup (made by dissolving 500g/18 oz sugar in 500 mL/18 fl oz of warm water)


Stud the orange all over with the cloves, then put it in a glass or plastic bowl. Pour over the eau de vie. Cover and leave to infuse for 2 weeks. Transfer to a larger vessel and add the sugar syrup. Cover and set aside for a whole 2 months. Strain, chill, then drink. Tres chic.

Excerpted Aperitif by Kate Hawkings. Recipes Copyright © 2018. Excerpted by permission of Quadrille. All rights reserved.

Servings: Makes 1.5 L

Nutritional Info.

approx. Per Serving