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Subject: Re: Cinnamon Liqueur
From: Kent Garber
Posted: Fri Nov 23. 2001, 13:49 UTC
Followup to: "Goldschlager"  by Kerstin  (Fri Nov 23. 2001, 08:56 UTC)
Cinnamon Bam

This is like a high-proof cinnamon schnapps.  It’s called cinnamon Bam because 
it has a real kick.  It was so popular with tasters it was suggested that you 
make a double batch.

4 bags Celestial Seasonings Bengal Tea (trade mark)
2 cups water
½ pound Red Hots (little red cinnamon-flavored candies)
1 dried cayenne pepper or pinch ground cayenne pepper
1-½ cups pure grain alcohol or 100-proof vodka
6 drops red food coloring

Combine water, tea bags, and cayenne in a saucepan. Bring to a boil over 
medium-high heat and boil for 2 minutes.  Remove from heat; then remove tea 
bags and whole cayenne pepper (if using).  Add Red Hots and stir until 
dissolved.  Let stand until just warm.  Pour into a clean 1-quart container.  
Add alcohol or vodka and food coloring.  Cover and let age for at least 1 
month before serving.  Yield: Approximately 1 quart.
---------------------
Cinnamon Stick Liqueur

1 ½ cups sugar
1 cup water
2 cinnamon sticks
3 whole cloves
¼ teaspoon ground mace
1 cup 100-proof vodka
½ cup brandy
4 drops red food coloring

Combine sugar, water, cinnamon, cloves, and mace in saucepan and bring to a 
boil over medium-high heat, stirring frequently to prevent scorching.  Boil 
for 5 minutes, remove from heat, and let stand until just warm.  Pour syrup, 
vodka, and brandy into clean 1-quart container with tight-fitting lid.  Cover 
and let stand for 1 month.
Rack or filter into final container, cover, and age for 1 month before 
serving.  YIELD: approximately 1 quart. 

If you choose to filter instead of racking, than filter ingredients through a 
wet coffee filter, or a wet cheesecloth, or a wet muslin.  The water makes 
these filtering devices less absorbent.


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