Last year, I made a sinfully spicy Gingerbread Liqueur...I think I will make it again, but this year I am also making an Orange Spice Liqueur to pair with it as holiday gifts.
Over the past few years, I have made Limoncello, Lavender Limoncello, Cranberry Orange liqueur,Pecan infused Bourbon, and the aforementioned Gingerbread Liqueur...I think I am getting the hang of it and it is a unique gift to bring to any holiday event.
With any homemade liqueur project, you need some few basic equipment and at least 6 weeks for the most flavorful spirits.
So, before you get raring to go, gather up the following:
1/2 gallon and or quart sized, wide mouth jars with airtight seals
Medium saucepan
Funnels
Paper coffee filters
Fine mesh strainers
Cheese cloth
Vegetable peeler
SHARP paring knife
Decorative bottles with airtight screw caps or corks...I prefer 375ml cordial bottles with cork stoppers.
Orange Spice Liqueur
Yield: ~6 cups
Ingredients
5 oranges,
peeled, pith removed
1 vanilla
bean
5 whole
cloves
1 cinnamon stick
4 cups vodka
1 cup brandy
1 cup simple
syrup:
combine 1 cup white granulated sugar with ½ cup water. In a saucepan, bring to a rolling boil for 2
minutes and reduce to a simmer for 5 minutes.
Stir to make sure the sugar dissolves completely. Cool
before adding to alcohol mixture.
Simple syrup may be made in advance and be kept for up to a month in the
refrigerator.
Method
Wash and
peel the oranges, removing the white pith from the peels. The pith can make the
liqueur bitter.
Place the
cloves in some of the peels by piercing the skin with the stem end of the clove…be
careful not to crush the clove bud.
Place the
vanilla bean, cinnamon and peels into a ½ gallon wide mouth jar.
Add the
vodka and brandy to the jar and gently swirl to coat the peels.
Press the
vanilla bean and peels down under the liquid to make sure it is covered.
Cover the
jar with tight fitting lid.
Set the jar
in a cool dark place for 2 weeks; give the mixture a gentle swirl every three or four days.
After 2
weeks, strain the vanilla bean, cinnamon, peels and cloves from the liqueur.
Save the vanilla bean; dry it off, split the
bean and insert into 2 cups of granulated sugar. Store in an airtight container. After a few days, the sugar
with take on a vanilla essence…use in coffee, baking or on fruit.
Place a
coffee filter in a funnel and strain the liquid into a large jar or pitcher, to
remove any solids.
This step
may be repeated to obtain a very clear liqueur.
Add the one
cup of simple syrup to the spiced mixture and stir thoroughly.
Cover
tightly and age for another 4 weeks.
When ready
to bottle, taste the liqueur and if necessary, adjust to taste: if too sweet, add more vodka; if too sour or bitter,
add more simple syrup (up to ¼ cup more).
Pour the
liqueur into properly washed 375ml liquor bottles (I buy mine from Amazon.)
Secure with
a cork and store in a cool, dark place.
Add a
decorative label describing the contents and serving suggestions.
Can be enjoyed
as a cordial, in a Cosmopolitan martini, or as syrup over vanilla ice cream!
Cheers!
