Spice up some eggnog, transform your hot cocoa, or simply gift your squad some mind-blowing bar-cart additions with these easy-to-make DIY liqueurs. Add a few simple ingredients to alcohol, let them infuse, and you get delightfully balanced extracts that feel super fancy without breaking the bank. These cinnamon-mint and gingerbread spirits are delicious when sipped straight, but they can also bring the party to all of your favorite things, from coffee to spritzers to holiday baking.
Cinnamon Solstice Liqueur
Spicy cinnamon, cool fresh mint, complex vanilla, and rich honey make this concoction a delicious way to warm up. Vanilla bean paste—which can be found at specialty grocery stores—packs a smooth, incredibly vanilla-y punch, but you can swap it for vanilla extract in a pinch. (Don’t worry, it will still taste great!)
Ingredients
Makes one 16-ounce jar
2 cinnamon sticks (crush with the back of a knife before adding)
¼ cup honey
3 Tbsp. vanilla bean paste
3 Tbsp. chopped fresh mint
Tiny pinch fine salt
12 oz. vodka (you can sub any alcohol, but vodka creates the cleanest taste)
Add all ingredients to a clean, food-safe, 16-ounce glass mason jar with a lid. Shake vigorously for 2 minutes to kick-start the infusion process. Let the jar sit for at least 3 days and up to 7 days, giving it a little shake every now and again. To keep the liqueur food-safe, strain and discard the mint and cinnamon sticks after 3 to 7 days (and prior to gifting if you’re making it as a present). Liqueur must be used within six months.
Warm Gingerbread Liqueur
This warm and gorgeous infusion is a seasonal powerhouse—add it to almost anything to impart a delicious gingerbread flavor. Because this liqueur includes ground spices, it can be used immediately. Apple cider vinegar adds complexity, balancing the strong brown sugar and molasses flavors.
Ingredients
Makes one 16-ounce jar
1 tsp. ground ginger
Tiny pinch nutmeg
¼ tsp. each ground cardamom and clove
⅛ tsp. each ground black pepper, allspice, cinnamon, and fine salt
2 Tbsp. vanilla extract
1 tsp. molasses
2 tsp. apple cider vinegar
1 Tbsp. brown sugar
12 oz. dark rum (you can sub any alcohol, but dark rum adds to the warm, spicy flavor)
Add all ingredients to a clean, food-safe, 16-ounce glass mason jar with a lid. Shake vigorously for 2 minutes to infuse the flavors. Can be used immediately. To keep the liqueur food-safe, strain and discard any settled spices after 7 days (and prior to gifting if you’re making it as a present). Liqueur must be used within 6 months.
How to Use Them:
Both liqueurs are delightful sipped straight, but there are plenty of other ways to put them to use.
Warm Up: Add a shot (about 2 to 3 tablespoons) to coffee, hot cocoa, or tea for a tasty, festive, slightly boozy drink.
Get Fizzy: For a seasonal spritzer, add a shot of liqueur to 6 ounces of unflavored sparkling water with 1 teaspoon simple syrup or honey; adjust to desired sweetness. (We topped ours with one of my Rosemallow confections for a little extra magic.)
Bake ’Em: Each liqueur can also be used as a direct replacement for extracts (e.g., vanilla, mint, or cinnamon) in holiday baking like sugar or shortbread cookies, whipped cream, or crème brûlée for an extra-special wintery-flavored treat. Bold, warm gingerbread pairs great with darker flavors like chocolate; Cinnamon Solstice works well with vanilla.
PHOTOS COURTESY OF ROSEMALLOW ARTISANAL
–Lani Fox, rosemallow.com
