Jeni Bern’s Soprano Tears Cocktail with homemade Vin D’Oranges
Updated: Jul 1
This cocktail is absolutely divine: full of bubbles, but ever so slightly bitter! The Vin D’Oranges itself is delicious chilled with some soda over ice, or equally straight to accompany a big fat plate of really stinky cheese and bread￼.
Soprano Tears Cocktail:
Pour the following into a champagne glass:
1 measure Vin D’Oranges
1 measure Pousse Rapier (or similar) Armagnac orange liqueur
1 measure Simple Syrup
Top up with prosecco.
Serve with thin slivers of orange peel as a garnish.
Vin D’Oranges (makes 2x500ml bottles):
750 mL of fruity rose wine
100 mL vodka
100 mL Brandy
One vanilla pod
One large or two small cinnamon sticks￼
200 g castor sugar
Three large Seville oranges
Pour the wine vodka and brandy into a large (3 L) sterilised Kilner jar. Split the vanilla pod in half and add to the joy with the cinnamon and sugar. Seal securely and give it a good shake to dissolve the sugar into the alcohol.
Wash the oranges and lemon, cut the fruit into thick slices and add to the jar. Seal and shake again. Leave to infuse in the fridge for about 1 to 2 months giving it a shake now and again.￼￼￼￼ when you can’t contain your excitement any longer strain and decant into sterilised bottles.
Will keep decanted in the fridge for 2 to 4 months. Although to be honest my first couple of bottles didn’t ever last that long!
The recipe uses Seville oranges which are only available for a short period in January or February. They are very bitter and it’s what gives it its lovely taste. If you can’t find Seville or bitter oranges￼￼￼, you can use ordinary or even blood oranges and slightly less sugar.