making your own
Apple Cinnamon Rum Liqueur
Ingredients:
- 1 Granny Smith Apple, Diced
- 2 Cinnamon Sticks
- 3 Cups Light (low-congener) Rum at 40% ABV
- 2 Cups Sugar
- 1⁄4 Cup Water
- 1 teaspoon Glycerin (optional)
Directions:
- In a quart jar, add apple, cinnamon sticks, 1 cup sugar and rum. 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, the glycerin, water to top and the strained liquid.
- Stir gently until the sugar has dissolved. Seal and store in a dark place to rest for 2-3 months. You can then optionally transfer (and filter) into a serving decanter.
Did you know that...
- Cinnamon oil, which sounds like a delicious addition to anything, destroys the hell out of mosquito larvae, as it turns out. So think of cinnamon as an environmentally friendly pesticide in a way by adding a few drops or sprinklings to your sunscreen or lotion.
- Mixing a few spoonfuls of cinnamon into a paste — with honey or actual conditioner — will lighten your hair once applied and allowed sunshine to get at it.
- Back in the day — talking the first century A.D. here — cinnamon carried an ungodly price tag, especially in Rome. It was considered a precious commodity, given its high demand and low supply. Once the regularity of foreign exploration kicked in, the spice became more available and therefore more affordable.
- Though you may think of cinnamon as a light, fun taste, it has some heavy background. It helped preserved the dead in ancient Egypt (with a nice scent to boot) and Moses, according to the Old Testament, added it to holy oil for anointing.
Source: www.foodbeast.com