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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