Saurian Brandy
Author: Chief Mixologist
  • 1/4 Cup grated orange rind (no pith)
  • 1/8 Cup grated lemon rind (no pith)
  • 1 inch piece fresh ginger, peeled
  • 6 cardamom pips (crushed)
  • 1 fifth 100 proof eau-de-vie or brandy
  • 1 Cup sugar
  • 2/3 Cup Demerara simple syrup, prepared to be moderately thick
  1. Put orange and lemon rind, ginger and cardamom in a half-pint jar with 1/4 cup liquor. Seal it and shake occasionally. Let it steep overnight.
  2. Pour sugar and remaining liquor into a 28 ounce Saurian or other decorative bottle. Seal it and shake until all the sugar is dissolved, then add the simple syrup.
  3. Filter the extract through a fine handkerchief or coffee filter until it becomes clear.
  4. Add a tablespoon of the final extract to the liquor-syrup mixture and mix well. If your orange peels are much more or less aromatic than average, adjust the quantity so that you have enough to hide the demerara flavor, without having enough to make the liqueur bitter or recognizably orange flavored.
Recipe by Beverages at