At a glance
First we make a caramel, which is simmered with spices into a fragrant syrup with a real Christmas feel. Once the mixture has cooled, we stir in ginger, citrus and slivovitz, then simply let the liqueur rest quietly for a week or two so the flavours can properly mingle. Finally, everything is strained and poured into bottles.
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Caramelize the sugar
Pour the sugar into a saucepan. Turn on the heat and let it melt until it starts to caramelize — a nice golden colour. Keep an eye on it and stir so it doesn't burn. Don't turn the heat up too high, or the sugar will scorch and turn bitter.
For this step
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Careful, it spits!
Once it's a beautiful golden colour, carefully pour in the water. Be careful not to burn yourself — the caramel is extremely hot. And don't panic: when the cold water hits it, the caramel will harden up.
For this step
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Let the pieces dissolve
Don't worry, though — heat it over medium heat and gradually break up the hardened caramel. The pieces will slowly dissolve into the water, creating a beautiful, fragrant syrup.
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