Tangerine Cello & Blood Orange Sipper

We all do it.  You finish a nice bottle of rum that just happened to have a real cork.  The desire to keep the bottle can't be resisted.  You wash it and put in a cabinet or drawer somewhere.  It sits.  You forget where it is.  Then!, you come across this recipe and find a purpose for your bottle.  Make this Tangerine Cello and kiss away the winter blues.

Tangerine Cello

You will need a 750ml bottle with lid or cork, reusable metal coffee filter or cheesecloth and two measuring cups.

1.25 cups Amber Rum 151 (like Bacardi or Potters)

2 Tablespoons Tangerine Zest

2 Tablespoons crushed Corriander (get fresh, not the crap in your spice cabinet for five years)

1/3 Cup Local Honey (get some at a farmers market or health foods store, trust us, its better)

1.75 Cups Fresh Tangerine Juice, strain out pulp

Add crushed coriander and tangerine zest to 151 in a measuring cup or glass jar, cover and let sit for 24 hours.  Shake a few times here and there.  Using permanent coffee filter, strain out solids.  Pour into your bottle.  Pour tangerine juice into bottle.  In a measuring glass, warm honey slightly in the microwave to thin it out.  Pour into bottle.  You should have just enough room to put the cork on and shake till honey is dissolved.  

 Pouring the ingredients into the bottle from heaviest (honey) (Juice) (151 infusion) will create this layered look till you shake your cello.  

Pouring the ingredients into the bottle from heaviest (honey) (Juice) (151 infusion) will create this layered look till you shake your cello.  

Blood Orange Sipper

2 Ounces Tangerine Cello

.5 Ounces Blood Orange Liquor

2 Ounces Blood Orange Juice

Pour all over crushed ice in a glass.  Stir with straw and sip.  Couldn't be easier.