4350 minutes
A delightful homemade liqueur infused with the warm flavors of ginger, vanilla, and citrus, perfect for sipping or mixing into cocktails.
Ginger Root, peeled, thinly sliced
0 oz
Vanilla Bean, split lengthwise
each
cups
cups
Orange, zested
each
Brandy
cups
1. Prepare Ginger and Vanilla
Start by peeling the ginger root and cutting it into thin slices. Next, take a vanilla bean and split it in half lengthwise.
2. Create Ginger-Vanilla Syrup
In a saucepan, combine the ginger slices, vanilla bean, sugar, and water. Bring this mixture to a boil, then reduce the heat to medium-low and let it simmer for about 20 minutes, or until the ginger is soft and tender.
3. Cool Syrup and Add Orange Zest
Let the syrup cool in the saucepan. While it cools, zest an orange and place the zest in a sealable glass container.
4. Combine Syrup with Brandy
Once the syrup has cooled, pour it into the container with the orange zest, then add the brandy. Seal the container and shake well to mix everything together.
5. Initial Steeping
Let this mixture steep for one day to allow the flavors to start blending.
6. Remove Vanilla Bean
After the first day, open the container and remove the vanilla bean. Seal it again and let the mixture steep for one more day.
7. Final Strain and Rest
Strain the mixture through a coffee filter into a storage bottle or jar. Let it sit for one more day to allow the flavors to mellow and fully develop.
Create a warming liqueur with spices like cinnamon, cloves, star anise, or cardamom perfect for holiday drinking.
Mix ginger with fruits such as peaches, cherries, or mangoes for a versatile liqueur suitable for sangrias or spritzes.
Add citrus peel to the ginger infusion for a bright, summery flavor profile ideal for cocktails.
Include a vanilla bean for a smooth flavor that pairs well with desserts or as a cocktail ingredient.
Include warming spices such as cinnamon sticks, cloves, nutmeg pieces, or a vanilla pod to complement the ginger's heat.
Look for young ginger with a smooth skin as it's juicier and less fibrous, which is more suitable for infusing.
Strain the mixture through a fine-mesh sieve lined with cheesecloth or a coffee filter for a clear liqueur.
Let the liqueur rest for at least a week after mixing to allow flavors to meld and mellow.
Use a microplane for grating the ginger to maximize the surface area and press gently to release more juices into the spirit.
Infuse in a cool, dark place and taste periodically to avoid over-infusion, which can lead to bitterness.
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