Making Liqueurs for Gifts

I know, I know...it is not even Halloween yet, but it is time to start thinking about homemade gifts...and if you want to give homemade liqueurs for the holidays, now is the time to get started.

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!