It’s certainly beginning to look and sound a lot like Christmas here in Vancouver!

Local lad, Michael Bublé warbles Christmas tunes over the audio system of any store you walk into. There’s snow on the mountains, and a forecast for snow in the city soon. Everywhere you go, the sound of “Jingle Bells” seems to follow. And, of course, the exhortations to shop fast and furiously blare at you from the radio, TV and flashing billboards.

Personally, I love this time of year for the pretty Christmas displays, and the sound of Christmas carols, but I’d  rather avoid the crowds and shop online! Or, better still, make some gifts for friends, instead of buying them. Since ’tis the season to be jolly, this seems like the right time for a little home made liqueur. 🙂

Like so many ladies in Coorg, my grandmother was a handy home brewer. She made delicious orange, lychee, and ginger wines. Some were for home consumption, but mostly, what she made was to be shared with family and friends during social gatherings.

My mother, on the other hand, dabbled just a little in home brewing during her time as an army wife, picking up tips and recipes through a cosmopolitan “Ladies Club” effort.

It was from from mother’s small collection of recipes that I first tried my hand at making some simple liqueurs. This one I’m sharing couldn’t be easier – a caramelly, spicy, cardamom liqueur that’s perfect for the season. Sip it neat, top it with ginger beer, or soak it into a cake. I’m sure you’ll find many ways to enjoy it!

Cardamom Liqueur

• 750 ml Dark Rum
• 4 tbsp  whole Cardamom pods
• 300 gms sugar
• 250 ml water

Combine the sugar, water and cardamom in a pan and bring to a boil.

Once the sugar has dissolved, simmer on med-low until the liquid has reduced to 175 ml. (Boiled down approximately by a third.)

Cool, then add the rum and stir to mix.

Pour into a clean jar and fasten the lid tightly. Set aside to steep for 72 hours.

Filter through a double layer of muslin and allow the liqueur to settle for another 24 hours. Filter again, and bottle.

It’s now ready to share. Cheers!