DIY Orange Liqueur Recipe

Top-shelf orange liqueurs are pricey, while bottom-shelf options can drag a good drink into the gutter fast. But homemade is just right, and it's a blast to make.

diy orange liqueur in a sealed bottle

Serious Eats / Liz Clayman

Why This Recipe Works

  • The flavor profile of homemade orange liqueur is a good match for a wide variety of spirits and cocktail ingredients.
  • DIY orange liqueur is a cost-effective alternative to pricey top-shelf brands like Grand Marnier and Cointreau.
  • Homemade orange liqueur does not need to be refrigerated and can last for up to a year.

It's impossible to have a well-stocked bar without orange liqueur. Except we rarely call it orange liqueur. We call it curaçao, or triple sec, or by one of its proper names: Cointreau, Grand Marnier. Online cocktail forums are full of some serious Kirk-vs-Picard level of nerd arguments about the differences between the liqueurs. (If you're interested in a deep dive into the distinctions, check out this Serious Eats guide.)

Orange Liqueurs to Buy

Orange liqueur, in one form or another, is easy to find at any liquor store. Most are clear and based on a neutral spirit, including Cointreau, Patron Citronge, and Luxardo Triplum; Grand Marnier, made partially from a Cognac base, is richer and carries the unmistakable flavor of the grape brandy. The less-pricey brands tend to taste overly sweet with a harsh bite. They taste, in a word, cheap.

Should I Make My Own Orange Liqueur?

When mixing drinks, I tend to prefer Grand Marnier in cocktails with aged spirits and Cointreau in drinks made with clear spirits. Neither of them is out-of-this-world expensive, but keeping both on hand costs about $60. I've found that I'm a little wary of "wasting" either in untested recipes. I tried keeping the cheap stuff on hand as a back-up, but that just resulted in gross drinks.

DIY orange liqueur saves a little cash, but more importantly, its flavor profile is a good match for a wide variety of spirits and cocktail ingredients. The mix of navel and bitter orange peels along with brandy and vodka gives it a flexible, sweet-but-not-too-sweet flavor that makes for well-balanced cocktails. It isn't as refined as Grand Marnier or Cointreau, but it comes close enough that I'm happy to use it in my Sidecar or Cosmopolitan as well as in more experimental concoctions.

A side-by-side comparison of homemade orange liqueur with a bottom-shelf triple sec is no contest: DIY wins it by a mile. If you're feeling adventurous, mix up a special batch with some extra spices or flavorings. I made a batch with cinnamon and cloves that pairs well with rum and whiskey, and I think vanilla could make for a fun addition, too.

Use It!

It would be quicker to list cocktails that don't contain orange liqueur than to list the ones that do. This stuff really is essential, and you'll see it in a wide variety of drinks from sours like the Margarita and the Derby to fruity fare like the Spring Sangria.

Orange liqueur pairs well with Cognac or rye, like in the Morning Glory. You can even keep warm with orange Pisco hot chocolate and mulled apple cider. It's also a great addition to crepes, chocolate mousse, cheesecake, and biscotti. You may find yourself making orange liqueur by the gallon once you see how useful it is.

March 2012

Recipe Details

DIY Orange Liqueur Recipe

Cook 5 mins
Active 10 mins
Resting Time 504 hrs
Total 504 hrs 5 mins
Makes 4 cups

Top-shelf orange liqueurs are pricey, while bottom-shelf options can drag a good drink into the gutter fast. But homemade is just right, and it's a blast to make.


  • 1/4 cup (25g) zest from 3 small navel oranges

  • 1 tablespoon (3g) dried bitter orange peel

  • 1 cup (237ml) brandy

  • 1 cup (237ml) vodka

  • 4 whole cloves

  • 2 cups (402g) sugar

  • 1 1/2 cups (356ml) water


  1. Combine zest, dried orange peels, brandy, and vodka in a small sealable container. Seal and shake. Let steep for 19 days at room temperature. On day 20, add the cloves, then seal and shake. Let steep for an additional day.

    ingredients to make DIY orange liqueur in a bottle

    Liz Clayman

  2. Bring sugar and water to a boil in a small saucepan over high heat stirring to dissolve. Let this simple syrup cool. Strain the contents of the jar through a fine mesh strainer and then through a coffee filter. Discard the solids. Combine the strained mixture with the simple syrup in a jar or bottle. Shake and let it rest for a minimum of one day before use. Store in a sealed container at room temperature for up to one year (it's best within three months).

    straining DIY orange liqueur into a jar

    Liz Clayman


Dried bitter orange peels are available at homebrew shops or herb specialists, but you can also order them online. If you're feeling like playing mad scientist, try new herb or spice combinations like adding cinnamon or vanilla. Your homemade orange liqueur does not need to be refrigerated. It can last for a year, but is best when used within a few months.

Special Equipment

Fine-mesh strainer, coffee filters

Nutrition Facts (per serving)
2496 Calories
0g Fat
407g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Amount per serving
Calories 2496
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 407g 148%
Dietary Fiber 3g 11%
Total Sugars 399g
Protein 0g
Vitamin C 37mg 184%
Calcium 63mg 5%
Iron 1mg 3%
Potassium 78mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)