Bay leaf & clementine liqueur

Name: Bay leaf & clementine liqueur
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 2 packs Cooks' Ingredients Bay Leaves (around 20); 4 clementines; 400 ml vodka (you could also use grappa, or experiment with gin); 250 g caster sugar

Allorino (an Italian bay leaf liqueur) takes patience to make, but it's well worth the wait. Chef Dara Klein's version is infused with clementine zest, making it the perfect Christmas tipple. Enjoy it neat, over ice or topped up with Prosecco – spritz o'clock, anyone? Pour into more of our Christmas cocktail recipes. Follow Dara on Instagram.

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Makes1 batch (750ml)
CourseDrink
Prepare15 mins
Cook5 mins
Total time20 mins
Plussitting

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2 packs Cooks' Ingredients Bay Leaves (around 20)
4 clementines
400ml vodka (you could also use grappa, or experiment with gin)
250g caster sugar

Wash and dry the bay leaves thoroughly. Sterilise a large, sealable jar (see tip below) and allow it to cool for 5 minutes.
Peel the clementines, then use a small knife to remove as much as the white pith from the peel as you can (save the fruit for another use). Put the bay leaves, peel and vodka into the jar, seal and leave for 15 days, shaking once a day.
After the 15 days are up, put the sugar and 300ml cold water into a pan and simmer over a medium-high heat until the sugar has dissolved. Cool, then stir the sugar syrup into the bay jar to combine. Strain through a muslin cloth and discard the bay leaves, then strain again to remove any remaining sediment. Store the liqueur in sterilised, well-sealed bottles and refrigerate after opening. It will keep unopened for up to 3 months.