Cinnamon Spice Liqueur
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Cinnamon Spice Liqueur
  Cinnamon    Beverages    Spices    Liqueurs  
Last updated 6/12/2012 1:16:34 AM. Recipe ID 46505. Report a problem with this recipe.
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      Title: Cinnamon spice liqueur
 Categories: Beverages
      Yield: 1 Servings
 
      1    3-inch piece stick cinnamon
      1 tb Minced; peeled fresh ginger
      2    Whole cloves
           Few gratings of nutmeg
      1 c  Vodka
    1/2 c  Brandy
    1/2 c  Sugar
    1/4 c  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.
  
  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
  




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Recipe ID 46505 (Apr 03, 2005)

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