1 cinnamon stick
2 cloves
1 tsp ground coriander seed
1 cup vodka
1/2 cup brandy
1/2 cup sugar syrup (see recipe)
Directions
Steep all herbs in alcohol for 2 weeks. Strain and filter until clear
and add sugar syrup to taste. Let stand 1 week and its ready to
serve. Makes a nice hot drink when added to boiling water. Yield: 1
pint plus
: Container: Quart jar
Servings: 1 pint
Cinnamon Liqueur Recipe brought to you by Recipe Ideas
Categories: Beverages
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into antiquity, in truth as far back into history as early Egypt, and possibly even further. Having said that, mostly, these early cook books were just simple hieroglyphic instructions for preparing food.
Later on, in The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his works, he describes how the roman meals were separated into starters, main course and afters, something that is very familiar to us today. Aspicius tells us how the cooks of Roman times were skilled in the use of many aromatic flavours, including many that are still in use today for example basil, fennel and parsley. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from the East, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for an increase in manuscripts on cookery, some of which are now in private collections. The arrival of television brought us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Cinnamon Liqueur recipe.
