| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Swiss | 1 | Servings | ||
INGREDIENTS
| 1 | 3" stick cinnamon | |
| 3 | Thumbnail size chunks candied gingerroot, slivered | |
| 2 | Whole cloves, broken up | |
| 1 | pn | Nutmeg |
| 1 | c | Vodka |
| 1 | c | Brandy |
| 1/2 | c | Sugar |
| 1/4 | c | Water |
INSTRUCTIONS
SPICE BOOZE Makes 1 pint Combine the spice ingredients in a cheesecloth bag or piece of clean nylon hose (knot the ends tightly). Combine spices and booze in tightly capped jar and steep for 2 weeks. Wring the bag of spices out into the jar. Combine sugar and water in small saucepan. Bring to boil and simmer 5 minutes, stirring constantly. Let cool to room temperature and add to flavored booze. Funnel into bottle(s) and let mature at least 1 week before using. Posted to FOODWINE Digest 11 Dec 96 From: Constance Felten <constance_felten@IL.US.SWISSBANK.COM> Date: Wed, 11 Dec 1996 11:08:21 -0600
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