Spicy Cherry Liqueur

Rinse, drain and pit the cherries. Fill into a wide-necked bottle, add spices and almond kernels and pour vodka. Mature the liqueur in a dark, moderately warm place in about 4 weeks, then pass through a filter mold. Make the water into syrup with the sugar. Fold in the sugar syrup well, then let the cherry liqueur rest for a while.

From the recipe collection of Andreas Kohout

Tip: Always use aromatic spices to refine your dishes!

Related Recipes:

Gourmet LiqueurIngredients for 3/4 l. For the sugar syrup: make it bubble softly. Remove the saucepan from the kitchen stove... Homemade Marzipan Easter EggsFor the marzipan Easter eggs, first cover the almond kernels with boiling hot water and let them steep for ten... The Best AmarettiGrind the ground almond kernels with the sugar (1) in the cutter again finely, the amount should begin to lump... Avocado Chocolate Mousse with Spicy Cherry CompoteFor the dark avocado chocolate mousse, break up chocolate and melt in a water bath. Add espresso and honey and... Black Forest Cherry CupFor the Black Forest Cherry Cup, pit the cherries and simmer with 2 tablespoons water and 4 tablespoons sugar... Plum Seed LiqueurFor the plum seed liqueur, place the plum seeds (they are NOT cracked or poked!!!) in a large, wide glass jar... Cherry-Cream of CreamFor the cherry cream, steam pitted cherries with lemon zest, sugar and wine for 5 minutes. Soak the gelatine... Casserole with Cherry BrandyCut milk bread into slices of any thickness and toast in hot butter until golden brown on each side. When they... Maraschino Cherry PieFor the maraschino cherry pie, beat the eggs in a mixer for at least 5 minutes until foamy, then slowly add... Vodka MartiniVodka, martini and ice cubes in a mixing glass form. stir everything together briefly (do not shake). Olive in...