Best 3 Ginger Liqueur Recipes

HOMEMADE GINGER LIQUEUR

Steps:

• Peel and finely dice 4 oz. of fresh ginger. Combine the peeled, chopped ginger and brandy in a 1-liter glass jar. Cover, shake and store in a cool, dark place for 1 week, shaking daily.
• After 1 week, peel and finely dice the remaining ginger. In a small saucepan, combine this ginger with water, honey and chamomile tea. Bring just to a simmer, stir until the honey dissolves, remove from the heat and let cool to room temperature.
• With a vegetable peeler, remove the outer peel (or zest) of the orange, taking care to avoid the white pith. Use a paring knife to split the vanilla pod lengthwise. Add the orange peel and vanilla pod to the ginger-brandy mixture. Without straining, pour the ginger-chamomile honey syrup into the ginger-brandy mixture. Cover, shake and store in a cool, dark place for 1 week, shaking every few days.
• Fine-strain the liquid through multiple layers of cheesecloth (or use a nut-milk bag or coffee filter) while funneling into a clean glass bottle. Cap (or cork) and store at room temperature for up to 6 months.
• Tip: For the best results, use an unaged grape brandy like a blanche Armagnac or a higher-proof quality grape spirit, or in a pinch, use a high-proof quality vodka.

GINGER LIQUEUR

Steps:

• You will also need: Coffee filters for straining.
• Bring honey and water to boil for 3-5 minutes.
• Skim off any foam that rises to the surface.
• Add ginger root and lemon zest. Boil for an additional 4 minutes.
• Remove from heat and let stand until just warm.
• Strain solids from liquid mixture into a medium bowl. Transfer solids to coffe filter and squeeze out any remaining liquid with your hands.
• Transfer liquid to a clean 1-quart container. Add Whisky, store in a cool, dark place for 1 month.
• After storing for one month take the liquid and pour the liquid through a coffee filter and into into final serving container.
• Age for 2 more weeks before serving.

GINGER LIQUEUR

Steps:

• 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.