Digestifs are boozy after-dinner drinks said to tame the effects of a rich, heavy meal. They’re ridiculously easy to make: Just add citrus peels or herbs to grain alcohol and steep, then strain and mix with simple syrup. Digestifs keep forever (we store ours in the freezer so they’re pre-chilled), ready whenever you want a nightcap or a cocktail mixer. This recipe relies on the peel from pomelos to create a wonderfully aromatic liqueur.
- 3 medium pomelos
- 2 Cup grain alcohol, such as everclear 151
- 11⁄2 Cup rich simple syrup
Using a vegetable peeler, remove the peel in wide strips from the pomelos, making sure to avoid the white pith.
Place the peels in a 1-quart glass jar with a tightfitting lid, add the alcohol, cover, and let steep at room temperature, undisturbed, for 6 days.
After 6 days, remove the peels and add the simple syrup. Stir to combine. Store in the freezer.