Cinnamon – Vanilla – Orange Liqueur

2014-12-23 13.15.10I always tend to forget how much work moving really is. There is something about putting things into boxes that makes me lose everything I have on my hands (cycle keys, anyone?). And I really never learn (sorry Anton).

While I was supposed to keep things (keys) organised this weekend, I made this liqueur this weekend. I know, there is no real justification for that, but I feel very efficient as I now packed both booze and spices into one bottle that would have otherwise traveled alone. Plus, I can now ditch the booze bottle and the spice packaging and we have gained something pretty to put into our new kitchen. We really do all win at the end of the day!

This liqueur is really pretty and also very much autumn and winter in a bottle.
I used an aged rum to support the sweet flavorings of the spices, but you could also consider using a bourbon or vodka. This liqueur will also improve over time, so if you are tempted to make this, it could be a very good idea to make more so you will have plenty on hand once the holiday season rolls around.

Also: this one on moving still makes me laugh.
Happy Monday!

Cinnamon – Vanilla – Orange Liqueur
The amounts can easily be adapted to your liking. Just know that some ingredients will take a bit longer to release their flavor (think of for example gin berries).
Other ingredients, such as star anise, will soon overpower the other flavors and I would therefore be more careful with that.
I used enough ingredients to fill up two half liter bottles, but you could easily use the same amount of spices on a smaller amount of alcohol. The reason I used relatively little spices is because I know it will have at least a month to stand on the shelf.

  • 800 milliliter aged rum
  • 1 vanilla bean, cut into two
  • 2 cinnamon sticks
  • peel of one unwaxed orange
  • 100 grams of sugar
  • 100 grams of water

Boil the sugar and water together until the sugar is properly dissolved. You could also consider to caramelise the sugar first, to deepen the flavor. I decided against it (a little bit of time pressure) and also because I wanted the spices to be well visible. Place the orange peel, cinnamon stick and vanilla bean in the bottle and pour the rum and sugar syrup in. Just be careful with the sugar syrup as it can be really hot.
Close the bottle and let it mature for around two weeks and preferrably even longer.
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