400 ml of rum, cognac or brandy of 40% vol
320 ml of fresh squeezed orange juice
140 ml of vermouth of 18 -20 % vol.
140 ml of sugar couleur ( boil 150 g of white sugar with 150 ml of water and
let it boil down to 140 ml)
1 bar of cinnamon
4 cloves
1 pinch of vanilla (very little, vanilla is very aromatic)
The very thin peel of an ecological orange.
Put all together into a glass vessel which is very well closed and let it macerate
at moderate temperatures for not less than 2 weeks.
After 2 weeks you can start with testing it..
when you think the taste is perfect pour it through a fine sieve take the spices
and the peel out and give the liqueur at least 2 more weeks to develop more
"corpus".
We have seen that other recipes recommand to use the liqueur during the next
2-4 month..
We still store liqueur which is more than 4 years old. And that liqueur is not
only still fine,.
but its of really really great taste. Make your own experiences.