Recipe - Cinnamon Spice Liqueur

1 3inch piece stick cinnamon
1 tablespoon Minced; peeled fresh ginger
2 Whole cloves
Few gratings of nutmeg
1 cup Vodka
One half cup Brandy
One half cup Sugar
One fourth 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
professionallooking 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.

NOTES : The author's favorite way to serve this zesty liqueur is mixed into
whipped cream for gingerbread topping or added to a mug of steaming tea.
Reprinted in The Sacramento Bee October 1, 1997.
Recipe by: Glorious Liqueurs ed by Mary Aurea Morris

Posted to MCRecipe Digest V1 #822 by Crane Walden cranew@foothill.net on
Oct 1, 1997