Reimagine a childhood favorite in an adult beverage with this orange creamsicle cocktail recipe. Serve over ice or as an ice cream float for a real treat!
Use organic oranges for this recipe, since most traditional produce growers use pesticides, and most pesticide traces are found in the peels and rinds of fruit.
Peel the oranges very thinly, and remove any remaining pith (the white stuff) with a paring knife, since that part is very bitter. Alternatively, use a microplane to finely zest the rind.
Split the vanilla pod with a knife to access all the delicious beans inside. You can scrape them into the jar, or just leave them be for a less pronounced vanilla flavor.
I used 16oz wide mouth mason jars, but you can use larger or smaller jars, or ziploc freezer bags.
Shove as many orange peels as you can into a jar, add vanilla beans and sugar, and top off with nice vodka. Since you’re not burning away any of the alcohol, this spirit will come out strong, so you want to make sure your base ingredients are the finest.
- 14 oz vodka
- 2 oz sugar
- 1 vanilla bean, split and scraped
- 3 oranges used for zest
- Preheat water bath to 130°F/54°C
- Remove just the zest from the oranges with a sharp vegetable peeler. If you get too much pith (the inner white stuff), use a paring knife to remove it. Otherwise the result will be too bitter.
- Add all ingredients to a sterilized mason jar.
- Let the vodka ‘cook’ for 1-3 hours.
- Before using, strain vodka to remove the zest and vanilla bean.
- Serve over one ice cube and garnish with orange twist or as an ice cream float.