How to make Cinnamon liqueur: Or so I thought…
Homemade Cinnamon Liqueur
Cinnamon. In ancient times it was a luxurious gift for kings and gods. Today it makes an appearance on our cinnamon rolls, apple cobbler and even french toast.
Me, I just want to devour anything that tastes like it. Mix it with alcohol? Even BETTER.
With no exaggeration, I LOVE cinnamon. It seems that the more I eat cinnamon my love for it just grows like a cinnamon tumour inside me. As I began making liqueurs I knew that cinnamon liqueur would be a key step in my quest for excellent homemade liqueur.
Before I talk about the four cinnamon liqueur variants I made, let me rant a little on the things I learned about Cinnamon.
Can’t get Cinnamon out of my head!
Mmmmmm cinnamon. I love cinnamon. It makes me think of tea, cinnamon rolls, desserts of all kind, pumpkin pie, various coffee drinks and winter time. Can't you just smell it?
I can smell it, and I can taste it! I can't get it out of my mind! That is why the next Liqueurs I make will all be cinnamon based. In fact I have been doing some research on Cinnamon liqueur and schnapps recipes and I decided to make at least three variant cinnamon liqueurs. There are too many options and I wish I could afford the alcohol to make ten batches. There are several types of cinnamon to use, including: Indonesian cinnamon, Saigon cinnamon, Ceylon cinnamon or the common cassia that everyone here in the USA uses in baked goods.
There are also a lot of spices that would go great with cinnamon like allspice, coriander, cloves or nutmeg, and then there are various fruits, berries, it is all just too much. Anyway I will have to man up, make a decision and get to steeping my ingredients. I'll let you know what I decide in the coming weeks. I hope in the mean time you will experiment with some cinnamon liqueur as well. Let me know if you do!
Homemade: Lime Liqueur #1
Homemade Lime Liqueur
Anyone who has a drink with me will soon learn that I love lime. I love lime anything really, limes, lime juice, key lime pie, lime candy and any drinks that go well with lime in them. When I was looking through some various recipes for Liqueur, I saw the word lime and knew exactly what I was making next.
I proceeded to browse through the various recipes Gunther Anderson has collected and I found a nice one. I reformatted the recipe so it is a bit easier to read and added in my own directions below.
Homemade Lime Liqueur (Andrew Gnoza) recipe
- 6, Limes (i used persian limes)
- 2, Whole Cloves
- 1/8 tsp, Ground Cinnamon
- 7 oz, Clover Honey
- 12 oz, 100 proof vodka
1. Clean and scrub limes then cut them into quarters and place into a glass container for steeping.
Homemade: Pineapple Liqueur #1
Homemade Pineapple Liqueur
Almost everyone who drinks has enjoyed a Pina Colada. You can't deny the deliciousness of a good Pina Colada or that pineapple is a key part of the flavor. Though shame on you if you have never tried a Pineapple liqueur! What better way is there to enjoy pure pineapple flavor with a nice alcohol bite and plenty of sweet?
I found a simple pineapple liqueur recipe on Gunther Anderson's liqueur site and tried my hand.
Homemade Pinapple Liqueur Recipe
- 2 cups pineapple
- 1/2 tsp vanilla
- 2 1/2 cups vodka
- 1/2 cup sugar syrup
"Steep 1 week, strain/squeeze and filter, add syrup, age 1 month.
Notes: Sharp - more sugar? Another recipe calls for rum, which might be smoother."
As you can see; quite simple. I didn't deviate from this recipe at all and the produce that resulted is mighty fine.
You might wonder if you can use canned pineapple or do you need fresh?
Homemade: Raspberry Liqueur #1
Home-made Raspberry Liqueur
This would be the first attempt in my journey of Liqueur making. I obtained a recipe from Gunther Anderson's site that sounded easy. For which I pretty much followed the recipe except for one deviation which I'll explain in a minute. First the original recipe.
Homemade Raspberry Liqueur (Hughes) Recipe
From: Eric Hughes
- 2 cups whole fresh raspberries
- 3 cups vodka
- 1 1/2 cup sugar syrup
- 2 teaspoons of vanilla extract
"Steep for 2 weeks. Strain and Filter. Add sugar syrup and vanilla extract. Age as long as possible (at least one week).
I found that the vanilla extract smoothed out the vodka's taste without overpowering the raspberries."
First, the recipe calls for vodka but does not mention the proof. The majority of recipes I have seen call for 100 proof or 80 proof, but unfortunately I did not have 80 proof, only 100 at the time. I figured I could dilute it a bit with some filtered water, so I used 2 and 1/2 cups of 100 proof vodka with 1/2 cup water. I really was not being scientific about this, being my first Liqueur. No idea what proof the final product will end up as.
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