Cinnamon Spice Liqueur Recipes
CINNAMON SPICE LIQUEUR
Make and share this Cinnamon Spice Liqueur recipe from Food.com.
Provided by Alia55
Categories Beverages
Time P2m29DT15m
Yield 750 ml
Number Of Ingredients 9
Steps:
- In a quart jar, add spices, 1 cup sugar, and vodka.
- Seal jar tightly, and place in a dry, dark place for about 2 weeks.
- After two weeks, strain the liquid using a double layer of cheese cloth.
- In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
- Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
Nutrition Facts : Calories 4.3, Sodium 0.2, Carbohydrate 0.6, Sugar 0.6
CHERRY-CINNAMON LIQUEUR
For cherry lovers everywhere, there's this gift-worthy Cherry-Cinnamon Liqueur which is fantastic in a spritz. The recipe calls for a pound of fresh or frozen cherries; include some sour ones for nuanced flavor. When bottling this elixir, include a few of the vodka-soaked cherries from the recipe; they make exceptionally tasty cocktail garnishes.
Provided by Martha Stewart
Categories Cocktail Recipes
Time P3D
Yield Makes 5 to 6 cups
Number Of Ingredients 5
Steps:
- Combine cherries, cinnamon sticks, and vodka in a large non-reactive jar. Cover and let stand at room temperature 2 to 3 days. Strain through a fine-mesh sieve, reserving fruit. Stir in simple syrup and almond extract to taste.
- Divide among clean jars. Add some of reserved fruit, if desired. (Remaining cherries can be refrigerated up to 1 month; send a small jar of extras along with the liqueur, or save them for yourself-they're great in Manhattans!) Refrigerate up to 3 months.
APPLE CINNAMON LIQUEUR
Make and share this Apple Cinnamon Liqueur recipe from Food.com.
Provided by Alia55
Categories Beverages
Time P2m29DT15m
Yield 750 ml
Number Of Ingredients 6
Steps:
- In a quart jar, add apple, cinnamon sticks, 1 cup sugar, and vodka.
- Seal jar tightly, and place in a dry, dark place for about 2 weeks.
- After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the apples, getting as much juice from them as possible.
- In a fresh quart jar, add the second cup of sugar, the glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
- Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
Nutrition Facts : Calories 4.2, Carbohydrate 0.6, Sugar 0.6
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