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Edition, Prohibition

Filmmaker Ken Burns
Filmmaker Ken Burns


6 to 8 small to medium satsumas, well-washed, free of any exterior green
1  bottle grain alcohol (750 mL)
3 cups sugar
2 cups water

Use a Microplane or other zester to remove the rind from the satsumas. As you scrape the rind from the fruit, push into the open bottle of grain alcohol until it is filled to the top.

Replace the top on the bottle and store in a dark, cool place for about a week. To encourage steeping, shake the bottle every day. When zest turns white, the oil is fully infused. Strain into a large pitcher with a coffee filter placed in a strainer, which should catch any small zest pieces and tiny impurities.

Make a simple syrup by combining the water and sugar in a small saucepan and heating until the sugar is completely dissolved. Let cool completely. Add to the infused alcohol and stir. Finally, bottle in airtight containers and store in the freezer.

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Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.