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Elder and Cinnamon Liquer - suggestions welcome!

I was given a beautiful Elder and Cinnamon liqueur as a gift at Christmas. I'm a little stumped at how to use it - any suggestions? It has a very high alcohol content, so despite the great flavours, I'm not in a rush to drink it straight... But at the same time, what could I use it in which wouldn't be a waste?

A suggestion was coffee, but I'm not sure how the elderberry element would match. I was thinking stewed fruit or a hot sauce for vanilla ice cream... Help!

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  1. A little drizzled straight on the ice cream would be great. Also fruit salad. Brush it on a pound cake. Mix a little with seltzer or champagne for a cocktail.

    1 Reply
    1. re: morwen

      Thanks for that!

      I've never baked, or even tried a pound cake, I don't think. A quick google and I found out it's buttery - sounds to me like madeira cake is the UK version. Good idea!

    2. If you do use some on a cake, I'd suggest you mix some of the liqueur with a bit of simple syrup, then split the cake first before brushing on, since you say the flavor/alcohol content is strong. You want to augment the cake, not overwhelm it. Taste the syrup and liqueur mixture to ensure it's not too sugary and not too strong. A little whipped cream to fix the two cake halves together, and a sprinkle of confectioners (icing) sugar atop, and you're in business. Additional whipped cream on each plate would make it perfection.

      The remainder can be sipped in small amounts after dinner as a digestif. It's a perfect opportunity to get yourself some very small liqueur glasses if you don't have them. I'm a proponent of the return of the small glass - even if it means getting antique glasses. Small cocktails are much more civilized, IMO. Because of the high alcohol content, it will keep for quite some time, so I'd save (at least part) of it for a dinner party.

      8 Replies
      1. re: sancan

        Thanks Sancan. Sounds delicious with the cake! I was just remembering a German recipe - a dryish, light fruit cake with some sort of red wine and fruit concoction served on the side. Was thinking of trying a version of this, too. And I like the digestif idea, I think I have some naff (IMO) sherry glasses hidden away somewhere, nothing else. Out of interest is there a certain etiquette when it comes to the correct digestif glasses to use for certain drinks?

        1. re: makecakenotwar

          Probly, but I'm not one who cares about that sort of thing. Anybody got an answer?

          1. re: sancan

            A 5 3/4 ounce digestif glass, but of course! Here's an example of a particularly beautiful one:

            http://winemonger.com/catalog/product...

            In lieu of spending $55 on ONE glass, regardless of it's beauty, I'd use a smaller brandy snifter.

            1. re: bushwickgirl

              Wow, '...in accordance to the tilt angles of the Earth'! Every day's a school day! Yes, my friends have elegant little glasses like that. They're probably a poor man's version, though.

              1. re: bushwickgirl

                I remember being served Limoncello in a shot glass - is that technically incorrect?

                1. re: makecakenotwar

                  Any glass in a storm...even a mason jar.;-)

                  I think the correct glass for Limoncello is a chilled cordial glass, essentially a shot glass with a stem. Those are just too small for me, though.

                  I have gotten to that point in life where I accept that glasses break, but the more expensive the glass is, the less accepting I am. I prefer the poor person's version as well, less heart break.

                  1. re: bushwickgirl

                    True. Also, the more expensive/pretty the glass, the more likely breakage will occur...