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Tim's brewing shop: The Brown Owl Brew Shop

Step 1: Make the Brandied Cherries

Step 2: Make the Chocolate covered, almond stuffed, brandied cherries

Ingredients:
    8 quarts red wine (I used half Carlo Rossi Burgundy and half Gallo Hearty Burgundy)
    200 peppercorns (crushed)
    1 oz stick cinnamon (in small pieces)
    3 oz fresh ginger (peeled and cut up)
    5 cups honey
Recipe:
    Divide the wine equally into 4 containers and add each ingredient to a jar (honey in one, ginger in the second ...)
    Let them stand 4 days, shaking occasionally.
    Strain each, except the honey, and combine the 4 as taste dictates.
    Yields approx 2 gallons

Ingredients:
    4 teaspoons fresh ginger
    6 cups vodka (or brandy or whiskey)
    3 cups sugar syrup
    1/4 teaspoon cinnamon

Recipe:
    Steep ginger and cinnamon in alcohol for 1 week, shaking occasionally.
    Strain and filter. Add sugar syrup and bottle.
    Yields approx 9 cups

(Modified from Homemade Liqueurs p.86)

Ingredients:
    8” cinnamon stick
    6 teaspoons ground coriander seed
    8 cloves
    3 cups vodka
    3 cups brandy
    sugar syrup

Recipe:
    Steep spices in alcohol for 10 days, shaking occasionally.
    Strain and filter. Add sugar syrup and bottle.
    Yields approx 8 cups

(Modified from Homemade Liqueurs p.86)

Ingredients:
    4 teaspoons pure almond extract (original recipe calls for 1/2 teaspoon)
    1 1/2 cups vodka
    1/2 cup sugar syrup

Recipe:
    Combine all ingredients when the sugar syrup has cooled. Shake well.
    Let mature for a few days in a closed container.
    Bottle.
    Yields approx 2 cups

(Modified from Homemade Liqueurs p.106)

    Combine 2 parts sugar with 1 part water.

    Boil together for about 5 minutes, until the sugar dissolves. Remove from heat.
        OR
    Microwave on HIGH for 45 seconds. Stir, Microwave for 30 seconds. Stir.

    Let cool.