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.
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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.