If you’re not sipping on Blood Orangecello after eating an Italian meal, are you really living? Blood oranges only come around during late winter while citrus season is in full swing. They’re flying off the shelves and before you know it you may not be able to find them anymore. Savor the citrus season and try Osteria Via Stato‘s Chef David DiGregorio’s recipe for Blood Orangecello. Stay tuned for upcoming seasonal ‘cello making classes at Osteria Via Stato!

Blood Orangecello Recipe (Yields about 6½ cups)

10 blood oranges
3 cups Vodka, plus more if needed
1 cup Grain alcohol (like Everclear)
2 cups Sugar
2 cups Water

1. Peel oranges and set aside rinds. Try to avoid any of the pith. Combine rinds, vodka, and grain alcohol in a large glass bowl and ensure all rinds are fully covered with liquid. Cover the bowl tightly with a lid or plastic wrap. Allow to steep for 5 to 8 days in the refrigerator for flavors to merry.

2. After steeping, make a simple syrup by combining the sugar and water in a saucepan over medium heat until the sugar melts completely. Let cool for 30 minutes.

3. Discard rinds, strain the alcohol mixture, and add the simple syrup to it. Add more vodka to combat any bitterness.

4. Store in an airtight container in the refrigerator or freezer. (It will keep for up to 2 years.) Chef David recommends keeping it in the freezer before serving.

Our friends at Chicago Magazine thought it was so great they put it in their magazine.

Insider Tip: Make a batch of this and throw an Italian Pasta Party for your friends. We can give you the how-to right here.