Robby Haynes’s Spiced Pear Liqueur ▶ Makes 1 liter
|1||liter 80-proof vodka or bourbon|
|1||tsp. ground cinnamon|
|½||tsp. ground ginger|
|½||tsp. ground clove|
|½||tsp. ground nutmeg|
|6||pears, peeled, cored, and diced|
1. Pour vodka into a large container. Place spices in an empty tea bag, seal it, and add to container. Add pears, then stir gently so that the tea bag and fruit are fully immersed. Cover tightly and let macerate for 5 days, shaking gently once a day. After 5 days, remove tea bag and set aside. Strain out fruit using a colander and discard.
2. In a small pot over medium heat, combine water and sugar. Stir until sugar dissolves, 3 to 4 minutes, then add tea bag with spices. Cover and gently simmer for 10 minutes, then remove from heat and let cool. Discard tea bag and add the sugar syrup to the infused liquor. Transfer to a large glass bottle (use the old vodka bottle, if you like); liqueur will keep at room temperature for up to four months.