This DIY Ginger Liqueur is warm, rich and smooth and oh so easy to prepare!
The other day on a recent trip to the liquor store to by some gin (something that occurs with an alarming frequency), I stumbled upon a gorgeous bottle of Ginger Liqueur. It was golden yellow and in a gorgeous bottle. I coveted the bottle almost as much as I coveted the ginger liqueur. What was equally gorgeous was the price tag. $39.99! To tempt me even further, it came with a cute little hanging tag that had several recipes listed. I wanted to try them all. I wanted that bottle. Unfortunately I also wanted my forty bucks to stay in my wallet.
Then I paused. Wait a minute. I’ve made: Pineapple Jalapeño Infused Tequila, Chamomile Pear Infused Vodka, Homemade Hazelnut Liqueur, Homemade Coffee Liqueur, Homemade Chocolate Liqueur, Homemade Orange Liqueur, Cranberry Liqueur, and Dark Cherry Liqueur. You might say that infusing liqueurs is a hobby of mine, or at least that’s how I choose to look at it. Everyone needs a hobby, right? And one that gives you a tasty liqueur after all is said and done, is right there at the top of my list.
So I came home and googled the heck out of it. Turns out there are several different ideas out there. I chose two versions. One that used brandy as the base liqueur from Serious Eats and one that used vodka as the base from Degrees of Prep. Today’s version is the brandy based version. It was so easy. You basically make an infused simple syrup with the ginger and vanilla bean. Then add it along with the brandy and orange zest to a jar and let the contents rest. After one day, you remove the vanilla bean, and then the day after that strain it and you’re ready to go.
It was amazing. Rich, smooth, and warm. I can only dream of the multitude of cocktails that this will be included in. Next week, I’ll have the vodka based one for you and also my comparison of the two.
It’s kitty cat approved.
- 2 ounces ginger root
- 1 vanilla bean
- 1 cup sugar
- 1 1/2 cups water
- zest of one orange
- 1 1/2 cups brandy
- Peel the ginger (use a spoon - it's so easy) and cut into thin slices. Slice the vanilla bean in half lengthwise.
- Add the ginger, vanilla bean, sugar and water to a pan and bring to a boil. Reduce the heat and simmer for about 20 minutes. Let the syrup cool.
- In a sealable jar, add the ginger syrup mixture, orange zest and brandy. Shake.
- Let the mixture steep for one day, then remove the vanilla bean. Let it steep for another day. Strain through a strainer lined with a coffee filter. Pour the strained liqueur into a bottle and cap. Let it sit for one more day for the flavors to mellow even more.