Cinnamon Spice Liqueur
Cinnamon makes a glorious flavoring for liqueur. Paired with cloves, ginger and nutmeg and you have the basis for a delicious blend of tastes to please the palate. Particularly good in colder months, when the spices add warmth to body and soul.
Author: Chief Mixologist
Recipe type: Liqueurs
Serves: 1 bottle
- 1 3 inch piece stick cinnamon
- 1 Tablespoon minced, peeled fresh ginger
- 2 whole cloves
- a few gratings of nutmeg
- 1 Cup Vodka
- 1/2 Cup Brandy
- 1/2 Cup sugar
- 1/4 Cup water
- In a glass bottle or jar, steep the cinnamon stick, minced ginger, cloves and nutmeg in the vodka and brandy for about 2 weeks in a dark, cool place, gently shaking the bottle each day.
- Gently pour the jar's contents through a regular strainer or sieve, pressing hard on the solids to release all their flavor. Follow this with 2 strainings through slightly damp cheesecloth. For true clarity and professional - looking results, pour the strained mixture through a large clean coffee filter placed inside a funnel or clean coffee cone; loosely cover the contents with plastic wrap, since the process may take several hours.
- In a small saucepan, combine the sugar and water. Bring to a boil over moderately high heat. Simmer, uncovered, for 5 minutes. Let cool to room temperature.
- Funnel the strained spice mixture into a glass bottle, then funnel in the sugar syrup. Cork tightly; shake to blend. Let mature at room temperature or slightly cooler for at least 1 week. Makes about 1 pint.
- Note: The prep time does not include the 3 weeks necessary for the liqueur to steep and mature.
The prep time does not include the 3 weeks necessary for the liqueur to steep and mature. The Chief Mixologist's favorite ways to serve this zesty liqueur is mixed into whipped cream for gingerbread topping or added to a mug of steaming tea.
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