March Tincture - Vin d’Orange

March is when the possibility of summer seems, suddenly, a little less impossible and our thoughts turn to long evenings and short aperitifs. We were offered years ago in the hinterland of Provence, at a little auberge high in the hills, Vin d’orange , a favourite apéro down south for its gently refreshing and gently alcoholic qualities. It takes a few months to macerate so we are making ours soon, dreaming of those long evenings.

Some swear by using Seville oranges, but if, as now the season is finished, use navel oranges instead. Use organic unwaxed fruit as the peel is left on.

Slice 3 sweet oranges and 1 1/2 lemons, add to very clean large screw top jars with 2 bottles of dry white or rose wine and 1/2 bottle of vodka or gin plus about 250/300 g of sugar. Shake and stir and leave to steep for about 3 months. Strain, decant and enjoy as a sundowner.