Cinnoman Spice Liqueur Recipe

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Cinnoman Spice Liqueur

Lynnda Cloutier


Another goodie from my old recipes

★★★★★ 1 vote


1 piece cinnamon, 3 inches
1 tbsp, minced fresh ginger, peeled
2 whole cloves
few gratings nutmeg
1 cup vodka
1/2 cup brandy
1/2 cup sugar
1/4 cup water


1In glass bottle or jar, steep cinnamon stick, minced ginger, cloves and nutmeg in the vodka and brandy for about 2 weeks in a cool dark place. Gently shake the bottle every day
2Gently our jars contents through a strainer or sieve, pressing hard on the solids to release all of their flavor
3Follow this by 2 strainings through slightly dampened 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.
4In small pan, mix sugar an water. Bring to a boil over medium high heat and simmer uncovered for 5 minutes. Let cool to room temperature.
5Funnel 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. This zesty liqueur is great mixed into whipped cream for topping gingerbread, or add a nip to a mug of steaming tea.

About this Recipe

Course/Dish: Cocktails, Other Drinks