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I make the FP cinnamon liqueur in the regular way initially i.e. soak a fistful of cinnamon sticks in a litre or so of full strength neutral for 4-6 weeks. At this point I extract 400 mls of maceration and dilute to 40%-ish using Stevia syrup. My twist on the final recipe is to toss in 3 or 4 oak dominos (in this case medium roast French Oak that had been used to age NutriGrain spirit). Even after a few days the dominos have added the complexity the regular FP lacked. Next iteration will be to soak some dominos in the cinnamon maceration before the syrup is added, I am thinking of starting out with 4 days on oak before removing and adding the syrup. Anyone else oaking their liqueurs?