48 hrs 30 mins
It's difficult to find many ingredients living in a semi-rural area of a developing country. Needing Ginger Liqueur for a cocktail recipe sent me scrambling over the internet and led to this great recipe on Serious Eats, posted by Marcia Simmons. The only change I made was to substitute 1/2 cup honey for part of the sugar (the original recipe called for 1 cup sugar and no honey), to make it taste more like Domaine de Canton. Some folks suggested using Meyer lemon instead of the orange, but I'll never find those here... COOKING TIME IS STEEPING TIME.
My Private Note
Units: US | Metric
- 1Peel the ginger, using the back of a spoon, and cut it into thin slices. Split the vanilla bean in half lengthwise.
- 2Bring the ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until the ginger is soft—about 20 minutes. Let the syrup cool. Do not strain yet.
- 3Zest the orange and place the zest in a sealable glass container along with the syrup and brandy. Discard or eat the remainder of the orange.
- 4Seal and shake, then let this mixture steep for one day.
- 5After one day, remove the vanilla bean and let the mixture steep for an additional day.
- 6Strain mixture through a fine mesh strainer, then through a coffee filter into your bottle or jar for storage. Let it sit for one more day before using to let flavors mellow.
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Nutritional Facts for Ginger Liqueur
Serving Size: 1 (1148 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 996.8
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 14.6 mg
- Total Carbohydrate 132.6 g
- Dietary Fiber 2.3 g
- Sugars 126.1 g
- Protein 1.3 g
The following items or measurements are not included: