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
|
|
