Select 8 to 10 thick-skinned organic oranges and wash them thoroughly.

Using a vegetable peeler or microplane, remove only the colored zest from the oranges, avoiding the white pith.

Place all the orange zest in a large, dry glass jar that holds at least two cups.

Pour 750 ml of high-proof vodka over the zest, stir gently to ensure contact, then seal the jar.

Store the jar in a cool, dark place and shake gently every few days. Infuse for six weeks.

After six weeks, line a fine mesh strainer with cheesecloth and strain the infused vodka into a large bowl without pressing the zest.

In a small saucepan over medium heat, combine 2 cups filtered water and 2 cups granulated sugar. Stir until the sugar dissolves, about 5 minutes. Remove from heat and cool to room temperature.

Slowly pour the cooled simple syrup into the strained infused vodka while stirring to combine.

Using a funnel, bottle the orangecello in a clean 750 ml bottle, seal tightly, and let it age in a cool, dark place for at least one week before serving.