Cinnamon Liqueur Recipes

Steps:

• In a quart jar, add spices, 1 cup sugar, and vodka.
• Seal jar tightly, and place in a dry, dark place for about 2 weeks.
• After two weeks, strain the liquid using a double layer of cheese cloth.
• In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
• Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.

Steps:

• Combine cherries, cinnamon sticks, and vodka in a large non-reactive jar. Cover and let stand at room temperature 2 to 3 days. Strain through a fine-mesh sieve, reserving fruit. Stir in simple syrup and almond extract to taste.
• Divide among clean jars. Add some of reserved fruit, if desired. (Remaining cherries can be refrigerated up to 1 month; send a small jar of extras along with the liqueur, or save them for yourself-they're great in Manhattans!) Refrigerate up to 3 months.

Steps:

• Place the pears, sugar, and spices in a large glass container with a lid such as a quart-sized mason jar.
• Add the vodka slowly, stirring to dissolve the sugar. Once it is mostly dissolved, add as much of the vodka as will fit.
• Close the lid and place your vodka infusion in a dark, cool place (like a kitchen cabinet away from the stove) for 4-7 days, stirring once a day. Taste test your infusion on day 4--if it tastes good to you, it's done! If you'd like a stronger flavor, keep infusing for several more days. Once infused to your liking, strain out the fruit and spices. It's ready for drinking!

Steps:

• In a quart jar, add apple, cinnamon sticks, 1 cup sugar, and vodka.
• Seal jar tightly, and place in a dry, dark place for about 2 weeks.
• After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the apples, getting as much juice from them as possible.
• In a fresh quart jar, add the second cup of sugar, the glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
• Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.