Instructions: In a glass bottle or jar, steep the cinnamon stick, minced ginger, cloves and nutmeg in the vodka and brandy for about 2 weeks in a dark, cool place, gently shaking the bottle each day.

Gently pour the jars contents through a regular strainer or sieve, pressing hard on the solids to release all their flavor. Follow this with 2 strainings through slightly damp cheesecloth. For true clarity and professional-looking results, pour the strained mixture through a large clean coffee filter placed inside a funnel or clean coffee cone; loosely cover the contents with plastic wrap, since the process may take several hours.

In a small saucepan, combine the sugar and water. Bring to a boil over moderately high heat. Simmer, uncovered, for 5 minutes. Let cool to room temperature.

Funnel the strained spice mixture into a glass bottle, then funnel in the sugar syrup. Cork tightly; shake to blend. Let mature at room temperature or slightly cooler for at least 1 week.

Makes about 1 pint.

Note: The prep time does not include the 3 weeks necessary for the liqueur to steep and mature.

NOTES : The authors favorite way to serve this zesty liqueur is mixed into whipped cream for gingerbread topping or added to a mug of steaming tea.

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