The history of coriander spans several centuries and has historical ties to the Ancient Greeks, the Renaissance, and the Spanish Conquistadors. It has been used for love potions, aphrodisiacs for 1000\’s of years.
1 tbsp coriander seed
1 tsp cardamom seed
1 star anise flower
6 whole cloves
6 rose hips
2 cups of water, divided
1 cup honey
2 tbsp dried hibiscus flowers
3 tsp orange zest
1 cup 100 proof vodka
1/2 cup brandy
![\"coriander](\"http://www.theliquoristblog.com/wp-content/uploads/2017/10/002-300x200.jpg\")
Coarsely grind coriander, cardamom, star anise, cloves and rose hips in a coffee grinder or food processor. Bring 1 cup water and honey to a boil, over medium-high heat. Boil for 2-3 minutes skimming off any foam that rises to the surface. Add spice mixture and boil for 4 minutes. Remove from heat and let stand for 5 minutes. Place hibiscus flowers in a bowl. Use a fine mesh strainer to strain syrup into bowl. Let stand for 10 minutes then strain into a clean 1-quart container. Add orange zest, vodka, and brandy. Top off with remaining water. Cover and let stand in a cool dark place for one month use a colander to strain out the orange zest. Discard. Rack or filter into final container and age for one month. Yield approximately 1 quart.|
This liqueur is even better than the recipe would suggest. The liqueur is bright red, and the coriander is rich and spicy and warming. I am saving this for when it get colds outside.