Rinse the lemon under hot water and pat dry. Peel a long piece of zest using a vegetable peeler. Blanch the mirabelles in boiling water. Remove from the water and peel. Cut them in half and remove the stones. Bring the water and sugar to a boil. Cook for 15 minutes, until a syrup has formed. Place the mirabelles and the spices in a preserving jar. Add the plum brandy, the brandy, and the sugar syrup.
Seal the jar and place in a bright, sunny place for 4 weeks. Shake occasionally to ensure the mixture infuses thoroughly. After the aging period has ended, pass the liquid through a fine strainer lined with cheesecloth. Place the liqueur in decorative bottles. Add the mirabelles to the bottles and seal tightly. Decorate with the ribbon, and store in a dark, cool place.