Pour 500 ml of liquor alcohol into a large jar. I used 700 ml jars or airtight containers.

Add the various spices inside: ground cinnamon, coriander seeds, cloves, nutmeg, and star anise.

With a knife, or a vegetable peeler if preferred, remove the zest from an orange, being careful not to take too much white pith as it would make the homemade alchermes too bitter.

Close the chosen container and wrap it in aluminum foil.

Store the jar in a dry place for about 15–20 days, shaking it once a day.

After this period, put water, sugar, and half a vanilla bean in a pot.

Over low heat, dissolve the sugar in the water without bringing the syrup to a boil. Then remove the syrup from the heat and remove the vanilla bean.

Once the syrup has cooled, add the rose water.

Remove the aluminum foil from the jar and open it.

Place a strainer over the pot with the syrup and rose water.

Line the strainer with two sheets of absorbent paper and begin pouring the liquor into it.

If desired, you can wait a quarter of an hour between each filtration, allowing the spice powders to settle to the bottom of the container.

As the last ingredient, add the vials of red food coloring to give the liquor its characteristic red color.

Allow to rest for a month in a cool place, then your red liqueur is ready!