How to make an Orangecello Gin Spritz

How to make an Orangecello Gin Spritz

This bright, crisp, zingy palate-cleanser is spirit-lifting in more ways than one.

As is the case with so many great things, it’s the result of serendipity. Our Head of Bar Phil Sanders was dallying with Fever-Tree’s White Grape and Apricot Sofa and noticed how well it complemented our Oxford Dry Rye Gin. But, he reflected, the distinctive citrus notes of the gin were lost in the mix. Seizing some oranges, he made an orangecello.

The result is a tour de force. The bright citrus liqueur balances the dry gin and soda, whilst the dash of peach bitters brings out the stone fruit and complexity of the flavours. It is the perfect January refresher.


  • 50ml Oxford Rye Dry Gin
  • 20ml Orangecello (homemade – see recipe below)
  • Fever-Tree White Grape and Apricot Soda
  • Peach Bitters (or Orange Bitters)
  • Dehydrated apple slice (to garnish)


  1. Pour the gin and the orangecello into a wine glass.
  2. Fill the glass with ice and top with the soda.
  3. Add three dashes of the bitters
  4. Decorate with the apple slice.



  • 7 Seville Oranges, zested
  • 200g of sugar (or to taste)
  • 250ml Oxford Rye Vodka
  • 250ml water


  1. The key to a successful Orangecello is using the best oranges you can find and removing the pith from the slices of peel. Using a peeler, carefully remove wide strips of the zest, trying to leave as much of the pith on the fruit as possible.
  2. If there is any peel left on the strips of zest, lay them flat and ‘fillet’ it off using a sharp knife to expose the essential oils.
  3. Place the strips of zest in a bowl and add the sugar.
  4. If you have a vacuum pack machine, vacuum pack them tightly to create pressure between the zest and sugar.
    If you don’t have a vacuum pack, mix the sugar and zest together in a Tupperware box or bowl. Use a receptacle in which you can put weight on the sugar strips of zest e.g. place them in a bowl and use a side plate as a weight
    Alternatively, add the ingredient to a Ziplock bag, and submerge the bag in the water to push the air out before sealing it (keep the opening of the bag above the water line).
  5. Leave for 12 to 24 hours for the sugar to draw out the oils.
  6. Add the vodka and steep for at least one week at room temperature, longer if you prefer.
  7. Add the water and any additional sugar to taste.
  8. Seal in a sterilised* bottle and leave to cool in the fridge. *Sterilise by washing at a high temperature in the dishwasher.
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