Citizens, vin d’orange is a delicious Provençal aperitif that will become a wonderful new drink to serve before dinner to your honored guests!
Vin d’orange is traditionally made from bitter oranges and dry white or French-style rosé wine. Bitter oranges can be hard to locate, so this version calls for more readily available navel oranges plus grapefruit.
This recipe is a cinch to prepare with relatively few ingredients! Infused with winter citrus fruits, vin d’orange reaches its prime in spring or summer — and that’s when you’ll thank yourself for having such foresight. (It’s also when you’ll lament that you didn’t put up more!)
The result is a wine that’s pleasantly bittersweet—delicious on its own over ice, or mixed with a little sparkling water. My version uses Grand Marnier for extra orange flavor (most recipes just use brandy) and an eccentric but delicious hint of that other glory of Provençe, rosemary! This would be a fitting end (or beginning!) to a Provençal feast including that delicious and iconic regional feast of the ‘grand aioli‘!Print
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