Curaçao (Orange Liqueur)

Ingredients

• 1 litro alcohol
• 25 gramos Ceylon cinnamon
• 20 gramos dried orange
• 5 gramos orange blossom
• 1/2 litro water
• 300 gramos fine sugar

Instructions

1. Put a litre of alcohol to macerate for fifteen days with twenty-five grams of Ceylon cinnamon, twenty grams of dried orange and five grams of orange blossom. When the fifteen days are up, make a clarified syrup with half a litre of water and three hundred grams of fine sugar. Once the syrup reaches the caramel stage, leave it to cool, and when it is quite cold mix it into the alcohol and filter the liqueur.