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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 cups 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)
- 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.
- 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.
It's a little Spanish, a little Italian, and a lot wonderful
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