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20 mins

Homemade Liqueurs and Infused Spirits
I am a sucker for cinnamon and blueberries; I wish I knew why. Maybe it’s because I’m not much of a cinnamon freak, and I find its juxtaposition with the blueberries generates barely a hint of the Red Hots Saturday-matinee-movie sucker punch so ubiquitous in -cinnamon-flavored products. This liqueur has a beautifully balanced flavor and is a gorgeous color as well.

Makes about 1 quart

Posted by Storey Publishing Published See Storey Publishing's 42 projects » © 2023 Andrew Schloss / Storey · Reproduced with permission. · Recipe excerpted from Homemade Liqueurs and Infused Spirits (c) by Andrew Schloss, photography (c) by Leigh Beisch, used with permission from Storey Publishing.
  • Step 1

    Muddle the blueberries and simple syrup with a wooden spoon in a half-gallon jar. Stir in the rum and cinnamon.

  • Step 2

    Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of blueberries, about 7 days.

  • Step 3

    Strain the mixture with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid.

  • Step 4

    Seal and store in a cool, dark cabinet. Use within 1 year.

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