Gospel doctrine creates a gospel culture. The doctrines of grace create a culture of grace, as Jesus Himself touches us through His truths. Without the doctrines, the culture alone is fragile. Without the culture, the doctrines alone appear pointless. For example: The doctrine of regeneration creates a culture of humility (Ephesians 2:1-9). The doctrine of justification creates a culture of inclusion (Galatians 2:11-16). The doctrine of reconciliation creates a culture of peace (Ephesians 2:14-16). The doctrine of sanctification creates a culture of life (Romans 6:20-23). The doctrine of glorification creates a culture of hope (Romans 5:2). The doctrine of God creates a culture of honesty (1 John 1:5-10). And what could be more basic than that? If we want this culture to thrive, we can’t take doctrinal short cuts. If we want this doctrine to be credible, we can’t disregard the culture. But churches where the doctrine and culture converge bear living witness to the power of Jesus.

Ray Ortlund

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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