Licor de Mel
Honey Liquor
There is a whole Brazilian school of preparing home made liquors and after dinner drinks from fruits, vegetables, and honey. I used Patty and Sergei’s honey and Leblon Cachaça to make this recipe and it came out super!
Makes about 4 cups
1 cup honey
1 stick cinnamon, broken up
4 cups water
1 cup cachaça
Equipment: one 32 fluid ounce glass jar, sterilized
Procedure:
1- Place the honey and cinnamon in a saucepan. Pour 4 cups of water and whisk well. Bring to a boil, lower the heat and let it reduce by half, until it reaches the consistency of light syrup, about 20 minutes, skimming off the foam occasionally.
2- Remove the pan from the heat, and let it cool at room temperature, uncovered, for about 30 minutes.
3- Add the cachaça and whisk well. Strain the mixture into a measuring cup with a stout. Discard the cinnamon stick. Carefully pour the honey liquor into the sterilized glass jar, and close tightly. Keep it in a dry place for 2-4 weeks at room temperature, allowing the flavors to develop and the color to get darker. Serve small portions after dinner in liquor glasses.
Honey Liquor will keep for up to 2 years in tightly sealed glass jar
May 5, 2011 at 10:57 am |
This was delcious! I can’t wait to make my own!
May 5, 2011 at 12:05 pm |
Indeed, very easy to prepare and it makes a great food gift! Just make sure to let it sit at least a few weeks before using.
XX Leticia
September 9, 2011 at 5:54 pm |
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