Ingredients
1 3 inch piece stick cinnamon
1 tbsp minced, peeled fresh ginger
2 whole cloves
1 few gratings of nutmeg
1 cup vodka
1/2 cup brandy
1/2 cup sugar
1/4 cup water
Directions
Prep time: 30 mins Cook time: 0 mins Difficulty: ** Source:
Glorious Liqueurs Ed By Mary Aurea Morris
In a glass bottle or jar, steep the cinnamon stick, minced ginger,
cloves and nutmeg in the vodka and brandy for about 2 weeks in a
dark, cool place, gently shaking the bottle each day.
Gently pour the jar's contents through a regular strainer or sieve,
pressing hard on the solids to release all their flavor. Follow this
with 2 strainings through slightly damp cheesecloth. For true clarity
and professional - looking results, pour the strained mixture through
a large clean coffee filter placed inside a funnel or clean coffee
cone; loosely cover the contents with plastic wrap, since the process
may take several hours.
In a small saucepan, combine the sugar and water. Bring to a boil over
moderately high heat. Simmer, uncovered, for 5 minutes. Let cool to
room temperature.
Funnel the strained spice mixture into a glass bottle, then funnel in
the sugar syrup. Cork tightly; shake to blend. Let mature at room
temperature or slightly cooler for at least 1 week. Makes about 1
pint.
Note: The prep time does not include the 3 weeks necessary for the
liqueur to steep and mature.
Per serving (excluding unknown items ): 1209 Calories; less than one
gram Fat (1% calories from fat ); 1g Protein; 111g Carbohydrate; 0mg
Cholesterol; 10mg
Sodium NOTES : The author's favorite way to serve this zesty liqueur
is mixed into whipped cream for gingerbread topping or added to a mug
of steaming tea.
Reprinted in The Sacramento Bee October 1, 1997. Formatted by C.
Walden (and very nicely done, too! ) cranew@foothill.net _____
Servings: 1 serves
Cinnamon Spice Liqueur Recipe brought to you by Recipe Ideas
Categories: Beverages
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and maybe further still. However, mostly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a number of documents which described recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and afters, something we still use today. Aspicius informs us how the Roman cooks made use of a good variety of herbs, including a few that are still present in modern kitchens for example thyme, fennel and asafoetida. Later on, there were a couple of interesting cookery books published in the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the curry that is familiar to us all today, but rather descriptions of the types of food prepared by the cooks of the rich people of that time. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from the East, including coriander, basil and rosemary. These new herbs and spices created a torrent in manuscripts on food, many of which are now in private collections. For the centuries that followed, the rich and powerful families of Wesstern Europe tried to serve up the most extravagent banquests, and as a result the best cooks and their recipes were highly sought after. Even so, it was during the nineteenth century that formal cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes common in their social group. By the time we get to the 20th century, cookery books were increasing in popularity as a result of increased literacy, people having more leisure time and being a little richer. The introduction of the TV brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Cinnamon Spice Liqueur recipe.
