So for my first experiment with making flavored liqueurs I decided to make something similar to the spice blend I dust over my coffee in the morning which uses granulated orange peel, star anise, Ceylon cinnamon, mace and green cardamom. I got some high proof vodka, placed some of these spices in a jar and then poured the vodka over them, twisted on the lid and let it marinate in a sunny window for a couple of days.
Upon first sampling the scent was intense as was the anise flavor- and the bite from the vodka. so to sweeten things up I added some mashed dried fruit and to balance out the spiciness I added more orange peel. The brew was left to infuse for another day. The smell was heavenly and the flavor much better- though there was still some burn to it so I added some clover honey and let it sit overnight. The final result was like a cross between a really good, mellow orange brandy and anisette.
Liqueur Recipes- Spiced Orange Liqueur
*This liqueur tastes (and smells) like a combination of orange brandy and anisette and can be served like either. If served with ice or cool water this translucent liqueur will turn cloudy like ouzo. Navel oranges are ideal for this recipe although mandarins will also work.
- 1 1/2 cups vodka (80 or 100 proof)
- 8 star anise pods
- 1 3” stick Ceylon cinnamon
- 2 tsp granulated dried orange peel
- 6 allspice berries
- 4 cloves
- 3 green cardamom pods
- 3-4 strands mace
- Pinch freshly grated nutmeg
- 2 tbsp fresh orange juice
- 1 tbsp raisins, chopped fine and mashed slightly
- 3-4 dates, chopped fine and mashed slightly
- 1 tsp freshly grated sweet orange zest
- 1-2 tbsp clover honey (or to taste)
- Pour the vodka into a mason jar (preferably wide mouth).
- Break apart the star anise and cinnamon and add to the jar along with the orange peel.
- In a mortar and pestle coarsely crush the allspice, cloves, cardamom and mace and add these to the jar along with the nutmeg.
- Tightly seal up the jar and shake vigorously for a minute or so. Then place the jar in a warm, sunny window and let stew for at least 24 hours. 36 to 48 hours is even better. Shake the jar every few hours.
- Add the orange juice, raisins, dates, orange zest and 1 tbsp of honey to the jar and shake vigorously for a minute or so. Then return jar to the window sill. Let stew for another 24 to 48 hours, shaking every so often.
- Open the jar and smell the brew- you should note the anise first and the orange scent second against a spicy, floral background. Taste the liqueur to see if it has the desired level of sweetness. It should have a little bite from the alcohol (like a quality brandy) but it should not burn like moonshine. This liqueur should have a smooth mouth feel so if the alcohol is to strong add a little more honey. It should be semi-sweet, citrusy, spicy and balanced not bitter or like drinking straight orange juice.
- Decant and strain the liqueur -preferably twice- through coffee filters or cotton plugs or both. The strained liquid should be a rich, translucent earthy orange- it should not be cloudy. Place liqueur in a bottle or jar and keep tightly sealed. You can drink it straight away but I think it actually improves for weeks after straining. If kept in a tightly stoppered bottle at normal room temperature it should keep for months.