Prep: 5 minutes Steep: 24 hours
Yield: 24 oz.
~40% Alc./Vol. (80 Proof)*
A Slice of Spice.
Using fresh orange zest and a bevvy of spices, this vodka gives you the perfect blend of citrus and fall flavors. Mix with just about any vodka cocktail to turn it into an autumn classic.
To start, you’ll want to make sure you have all your ingredients on hand: 2 oranges, 4 cloves, 4 allspice berries, 2 cinnamon sticks, 1 vanilla bean, 10 oz. Everclear®, 10 oz. filtered water, 4 oz. white simple syrup. If you don’t have any simple syrup on hand and want to make your own, check out our simple syrup instructions.
First, you’ll need to obtain the zest of your two oranges. Preferably using a microplane as it quickly gives you zest without any of the pith. Then, using a knife, slice the vanilla bean vertically to expose its interior.
Combine your orange zest, vanilla bean, allspice, cloves, cinnamon sticks and Everclear® in a large, sealable container. Let steep in a cool, dry place for 24 hours.
Once steeped to your liking, strain the infusion using a fine mesh strainer or a coffee filter. Then combine the orange spice infusion with water and simple syrup to dilute. After it’s thoroughly mixed, bottle and enjoy.
If you’re looking to put your newly made Orange Spice Vodka to use, check out our companion cocktail Otherworldly.
Orange Spice Vodka
4 Whole cloves
4 Allspice berries
2 Cinnamon sticks
1 Vanilla bean (split)
10 oz. Everclear®
10 oz. Filtered water
4 oz. Simple syrup
- Using a microplane, obtain the zest from two oranges.
- Combine cloves, allspice, cinnamon, vanilla orange zest and Everclear® in a large, sealable container.
- Let steep for 24 hours.
- Strain out all solids using either a fine mesh strainer or coffee filter.
- Combine strained infusion with water and simple syrup.
- Once blended, bottle and enjoy.
*If using Everclear® 151: 31.75% Alc./Vol. (63.5 Proof)
Make It Your Own’s in-house mixologist, Ted Kilgore, is a 17-year veteran of the bar and spirits world. Passing the B.A.R. with BAR Ready certification in 2007, he is now proprietor and Beverage Director at Planter’s House in St. Louis.