Spiced Honey Liqueur

Makes about 3 cups.

We thought that a spiced honey liqueur would be lovely for the holidays. Turns out, such a liqueur is a 'thing' in Poland, Lithuania, and Belarus. With their tradition in mind, we were off to the kitchen and this recipe resulted.

This liqueur is ready to enjoy the same day you make it, which means that it’s a great last-minute host/hostess gift. There are two versions here, one with a little spicy kick, the other with a transporting floral aroma.

For a spicy, gently “hot” liqueur:
1/2 cup turbinado sugar
1/2 cup honey
1/4 cup water
3 tablespoons Flame Mulling Spice
1 1/2 cups Absolute Oak vodka or bourbon

For a floral-spice version:
1/2 cup sugar
1/2 cup honey
1/4 cup water
3 tablespoons Botanist Mulling Spice
1 1/4 cups vodka
2 tablespoons cognac or brandy

Put all the ingredients, except the alcohol, into a small saucepan set over medium heat.

Boil the mixture for 1 minute. Set the pan off the heat, allowing the spices to infuse and the syrup to cool, about 15–20 minutes. Meantime, pour the alcohol into a clean bottle.

Strain the spiced honey syrup through a fine cheese cloth or cotton tea towel into the alcohol. Press on the solids to extract every sweet, spicy drop, then discard them. Cap the bottle and tip it back and forth to blend the syrup and alcohol. Serve in tiny glasses with a drop of water to release the liqueur’s aroma. Or, use the liqueur in a champagne cocktail.