Cinnamon Spice Liqueur
Author: Chief Mixologist
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.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Beverages at