Summary

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

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Instructions

1. Wash the orange thoroughly, then pat dry and peel thinly. Hang the bowl in an airy place for about 2 days.
2. Then cut into small pieces and mix with the other spices.
3. 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.
4. 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.
5. Store the liqueur in a cool and dark place. So it lasts about 6 months.