| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beverages | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 by: Glorious Liqueurs ed by Mary Aurea Morris Posted to MC-Recipe Digest V1 #822 by Crane Walden <cranew@foothill.net> on Oct 1, 1997
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