Rosolio alla Cannella
Cinnamon, this exotic spice
used as a body fragrance by the Romans, was also appreciated for the sweet flavor and for its bittersweet
Recent studies have revealed
that cinnamon is beneficial to our health as a digestive drink in addition to help control blood glucose and to
inhibit some types of cancer.
Cinnamon is commonly used in
traditional Sicilian food preparation, in baking, and in my teens it was often present in my afternoon snack
consisting of buttered soft fresh bread covered with a mix of sugar and ground cinnamon: it was delicious!...
Cinnamon is also the base for
the Rosolio alla
Cannella, a sophisticated golden yellow colored liquor served to
the ladies, in fashionable drawing rooms since the Middle Age.
Cinnamon rosolio has a vibrant
fragrance, a soothing and pleasant taste that can enhance a serving of ice cream or to conclude an opulent
Makes About 2 Fifths
• zest of 1 orange
• 3 cinnamon sticks
• 3 pinches of ground mace pinch
• 1 qt. 100 proof vodka
• 2 cups of sugar (1 lb.)
• 2 cups of water
Use a knife to coarsely chop
In a large and airtight jar
mix into the vodka, the cinnamon, mace and orange zest: seal and marinade for 10 days. Place the jar in a cool
place and shake it occasionally. To give color add a pinch of saffron or a drop of yellow food
When the infusion is ready
prepare the syrup. In a saucepan, over a medium heat, combine and mix the sugar and the water; keep stirring
until the sugar is dissolved. Lower the heat and simmer the syrup for 15 minutes, without boiling it. Set aside
The Cinnamon Rosolio
Use a sieve
to strain the infusion through and discard the cinnamon and any residue.
Combine the cooled syrup with
the infusion, seal the jar and let it sit for a few days.
Filter the rosolio using a
paper filter or a piece of cotton cloth or a few layers of cheese cloth, bottle and seal the rosolio: it will be
ready to use in about three weeks.