Ginger Liqueur
- Ready In:
- 48hrs 30mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 56.69 g gingerroot
- 1 vanilla bean
- 118.29 ml sugar
- 118.29 ml honey
- 354.88 ml water
- 1 orange (or Meyer Lemon)
- 354.88 ml brandy
directions
- Peel the ginger, using the back of a spoon, and cut it into thin slices. Split the vanilla bean in half lengthwise.
- Bring 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.
- Zest 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.
- Seal and shake, then let this mixture steep for one day.
- After one day, remove the vanilla bean and let the mixture steep for an additional day.
- Strain 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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RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!