Tuaca Recipe

Prepare citrus and vanilla

Wash and dry the oranges and lemon. Using a vegetable peeler or microplane, remove only the colored zest from the oranges (about 3 tablespoons total) and 1 tablespoon of lemon zest, avoiding the bitter white pith. Split the vanilla beans lengthwise and scrape the seeds with the back of a knife; reserve both pod and seeds.

Infuse spirit

In a clean 1‑quart (or larger) glass jar combine the 2 cups neutral grain spirit, orange zest, lemon zest, split vanilla beans (pods and seeds), cinnamon stick, whole cloves, star anise, and allspice berries. Seal the jar tightly and shake once. Let the mixture steep in a cool, dark place for 5–7 days, shaking gently once per day to help extraction. Taste at day 5; if the orange and vanilla flavors are pronounced and balanced, proceed. If not, continue up to day 10, tasting daily.

Make sugar-honey syrup

When the spirit infusion is ready, make a simple syrup to sweeten and slightly dilute the alcohol. In a small saucepan combine 1 cup water, 1 cup granulated sugar, 1/4 cup light brown sugar, and 1 tablespoon honey. Warm gently over medium-low heat, stirring until sugars and honey are fully dissolved. Do not boil. Remove from heat and let cool to room temperature.

Combine and rest

Strain the infused spirit through a fine mesh sieve lined with cheesecloth into a clean container to remove zest and spices. Rinse the jar with a tablespoon or two of the cooled syrup and add that to the strained spirit. Pour in the cooled sugar-honey syrup and stir gently to combine. Transfer to a clean bottle, seal, and let rest for 1–2 weeks in a cool, dark place to allow flavors to marry and any harsh edges to mellow. Shake gently every few days.

Finish and serve

After resting, if the liqueur appears cloudy, filter once more through a coffee filter to clarify. Chill before serving. Serve neat, over ice, or in cocktails that call for Tuaca (a sweet, vanilla-orange liqueur). Store sealed in a cool, dark place for up to 12 months.