Method
1. Wash the fruits thoroughly and peel them with a sharp knife, trying to get a peel as thin as possible (without so much pith, which gives the liqueur its bitterness).
2. Put the ingredients in a glass jar, seal and steep for 20-25 days, gently shaking on a regular basis to help the sugar dissolve.
3. Using a double gauge filter the liqueur into elegant bottles.
Ingredients
1 litre tsipouro
½ litre brandy
6 cloves
3 cinnamon sticks
1 whole nutmeg
500g sugar
1 tangerine unwaxed (peels)
1 orange unwaxed (peels)
1 bergamot unwaxed (peels)
By Argiro Barbarigou