Rose Cream Liqueur
A delicate rose-flavored liqueur with a hint of nutmeg, colored a beautiful pink. This sweet cordial was popular in the 19th century as an after-dinner drink.
Ingredients
- 750 ml Vodka or neutral grain spirit (Replaces 'spirits of wine' - use high-proof vodka (80-100 proof))
- 12 drops Food-grade rose oil or rose extract (Must be food-grade essential oil, not perfume oil)
- 3 drops Food-grade nutmeg oil (Food-grade essential oil only)
- 750 ml Simple syrup (1:1 sugar to water) (Equal parts sugar and water, dissolved and cooled)
- 1 teaspoon Natural pink food coloring or beetroot juice (Add gradually to achieve desired rose color; original used 'pink tincture')
Instructions
- 1Pour the vodka into a clean glass bottle or jar. Add 12 drops of rose oil and 3 drops of nutmeg oil to the vodka.
- 2Seal the bottle tightly and shake vigorously for 2-3 minutes until the oils are completely dissolved into the alcohol. The mixture should appear uniform without oil droplets floating on top.
- 3Add the simple syrup to the infused alcohol mixture. Add the pink food coloring gradually, starting with 1/2 teaspoon, until you achieve a fine rose color. Shake well to combine all ingredients thoroughly.
- 4Line a funnel with coffee filters or cheesecloth. Pour the liqueur through the filter into clean bottles. This may take 10-15 minutes as the liquid passes through slowly.
- 5Seal the bottles tightly with caps or corks. Label with the date and contents. Store in a cool, dark place for at least 1 week before serving to allow flavors to meld. The liqueur will keep for several months.
