Put lemon bush leaves, cloves, coarsely chopped cinnamon and juniper berries in a preserving jar of at least 2.5 liters and pour the alcohol over them. Leave closed for 5 days.
On the sixth day, prepare a syrup from the sugar and the water by mixing thoroughly in the cold way. Pour this into the glass and let the mixture steep again for 6 days.
Then strain the mixture through a cloth and squeeze out the spices. Filter the liqueur a second time through a coffee filter and fill into bottles. Tightly closed, the liqueur must rest for 2 months. The longer the better.
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