Christmas Shrub A Rum Spice Liqueur Recipes
CINNAMON SPICE LIQUEUR
Make and share this Cinnamon Spice Liqueur recipe from Food.com.
Provided by Alia55
Categories Beverages
Time P2m29DT15m
Yield 750 ml
Number Of Ingredients 9
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.
Nutrition Facts : Calories 4.3, Sodium 0.2, Carbohydrate 0.6, Sugar 0.6
CHRISTMAS SHRUB -A RUM SPICE LIQUEUR
I've had this recipe for years and it comes from "The Caribbean Pantry Cookbook" by Steven Raichlen. It is best if made and stored a few weeks to a month, but can be drank right away. But be patient and let it age. My husband calls it 'nectar of the Gods'. It takes a little time to prep but worth it I assure you. Do not substitute ground spices, it will not turn out the same at all.
Provided by Sherri at the Beach
Categories Beverages
Time 45m
Yield 2 gallons, 30 serving(s)
Number Of Ingredients 9
Steps:
- Wash the fruits and remove the zest in strips, avoiding the white pith.
- Combine the zests, cinnamon sticks, cloves, allspice, vanilla beans, 2 cups of sugar, and 2 cups of water in a large heavy saucepan.
- Bring to a gentle boil, then reduce heat to lowest possible setting. Let the ingredients infuse for 30 minutes.
- Strain the syrup into a large mixing bowl.
- Combine the remaining 1 cup sugar and 1/2 cup water in the same large saucepan.
- Cover the pan and bring mixture to a boil. Uncover the pan and cook the mixture over high heat until it turns golden brown or caramelizes -about 5 minutes.
- Remove the pan from the heat and let cool 5 minutes.
- Add 1 cup of rum to the caramel. BE CAREFUL -the mixture may splatter. When the splatter has subsided, return the pan to low heat stirring with a wooden spoon until the caramel has dissolved into the rum.
- Add the caramel mixture and remaining rum to the syrup. (I found a large jar like you see in deli's for pickles I use for this). Whisk or in my case, shake the mixture. Pour into clean bottles or containers. Place in a cool dark place and allow to age. It will keep indefinitely.
- I put this is pretty decorative bottles like you see for salad dressing and give as Christmas gifts. I had an uproar the one year I didn't make it.
- Servings and yield are approximate, but about 2 gallons I'd guess. This is something you drink like a cordial or as a sipper. It is very strong!
Nutrition Facts : Calories 222.9, Fat 0.1, Sodium 0.9, Carbohydrate 22.5, Fiber 0.7, Sugar 21.4, Protein 0.2
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