Licor de canela

By • May 18, 2011 • 4 Comments

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Author Notes: In Portugal I had the most wonderful cinnamon liqueur imaginable. Since I have been back in the States I have not been able to find anything like it. So I decided to make some. With help from a friend we translated a basic recipe we found on the web; it called for brown sugar and an unspecified (but had to be very small) quantity of orange juice. I am adding my own additions of orange peel and ginger with light muscovado sugar instead. For this batch I used Asbach, but would probably select a lighter brandy next time.Sagegreen

Makes 3/4 pint

  • 1 1/2 cup brandy
  • 1/3 cup light muscovado sugar
  • 4 cinnamon sticks (@ 2 1/2 inches long)
  • 4 coins of gingerroot (about quarter size)
  • 1 tablespoon orange peel strips (pith scraped off)
  1. In a clean jar pour in the brandy. Stir in the sugar until dissolved. Add the cinnamon, ginger and orange peel. Put a cover on the jar; let marinate for 4 weeks.
  2. Filter the liquid using cheesecloth in a fine sieve. Pour into small bottles and cap. Let this age several months out of light, a year for best results. Very hopefully yours, I will report back.
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over 3 years ago JoanG

I just found this and it sounds wonderful! I am going to make it.
love the combo: I am totally into cinnamon and ginger and orange!


over 3 years ago Sagegreen

Thanks, Joan. I may suggest a lighter brandy. Mine is getting really dark already. I am just about to enjoy French 44 this week (dym.'s recipe).


over 3 years ago ellenl

You are so very clever and multi-talented!


over 3 years ago Sagegreen

Thanks, ellenl. But the jury is still out on this one. I was driven to invention here. Dymnyno's French 44 really inspired me to create a homemade recipe with my search. My next quest: Mirto!