Cream of Cinnamon Liqueur
A sweet, aromatic cinnamon liqueur with rose notes, traditionally considered beneficial for digestion. This historic recipe creates a bright red cordial perfect as an after-dinner digestif.
Ingredients
- 1 quart (946 ml) High-proof neutral grain spirit (190 proof/95% alcohol) or vodka (Original recipe calls for 'spirits of wine' which was rectified alcohol; modern vodka or Everclear can substitute)
- 2 drops Cinnamon essential oil (food grade) (Must be food-grade essential oil)
- 2 drops Rose essential oil (food grade) (Must be food-grade essential oil)
- 1 quart (946 ml) Simple syrup (1:1 sugar to water ratio) (Equal parts sugar and water, dissolved)
- 1 teaspoon (or to desired color) Red food coloring or red tincture (Original used red tincture; modern food coloring works well)
Instructions
- 1Pour the high-proof spirit into a clean glass bottle or jar. Add 2 drops of food-grade cinnamon essential oil and 2 drops of food-grade rose essential oil to the spirit.
- 2Seal the container tightly and shake vigorously for 2-3 minutes until the essential oils are thoroughly dissolved and incorporated into the spirit. The mixture should appear uniform.
- 3Add 1 quart of simple syrup to the infused spirit mixture. Stir or shake gently to combine thoroughly.
- 4Add red food coloring drop by drop, stirring between additions, until you achieve a bright, full red color. Start with about 1 teaspoon and adjust as needed.
- 5Strain the liqueur through a fine-mesh strainer or coffee filter into a clean container to remove any undissolved particles. This may take several minutes if using a coffee filter.
- 6Pour the filtered liqueur into clean, sterilized bottles using a funnel. Seal tightly with caps or corks. Store in a cool, dark place. The liqueur is ready to serve immediately but will mellow with age.
