Ela`s Christmas Liqueur
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 orange (s), untreated
- Cardamom, star anise, anise, grated licorice, mace, whole cinnamon, cloves, coriander seeds, 5 g each
- 1 pinch (s) cayenne pepper, 5 g crushed nutmeg
- 0.5 ½ ginger root, dried (alternatively 1 teaspoon powder)
- 0.25 liter ¼ alcohol, (70% by volume)
- 0.25 liter ¼ vermouth
- 150 g honey
- 0.5 liter ½ water
Print Recipe
Pin Recipe Instructions
- Wash the orange thoroughly, then pat dry and peel thinly. Hang the bowl in an airy place for about 2 days.
- Then cut into small pieces and mix with the other spices.
- Cut the ginger root into fine slices (otherwise use powder) and add. Pour everything into a bulbous bottle or a suitable container made of glass and fill up with alcohol and vermouth wine. Place tightly closed in as sunny a place as possible for 2 - 3 weeks.
- Then filter the spice stock obtained in this way through a sieve lined with a clean garbage cloth. Put the honey in a saucepan, add the water and dissolve under slow heating while stirring constantly. Pour the mixture into the spice stock, stir again and pour into prepared bottles or carafes.
- Store the liqueur in a cool and dark place. So it lasts about 6 months.
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