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
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Ingredients
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1 1/2 cups
brandy
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1/3 cup
light muscovado sugar
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4
cinnamon sticks (@ 2 1/2 inches long)
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4
coins of gingerroot (about quarter size)
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1 tablespoon
orange peel strips (pith scraped off)
Directions
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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.
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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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