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
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.
Provided by Jostlori
Categories Beverages
Time P2DT30m
Yield 2 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 996.8, Fat 0.3, SaturatedFat 0.1, Sodium 14.6, Carbohydrate 132.6, Fiber 2.3, Sugar 126.1, Protein 1.4
GINGER LIQUEUR
I am posting this recipe in response to a request. This is a South African liqueur that is easily made at home.
Provided by Stacey Sweet
Categories Beverages
Time 20m
Yield 20 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 94, Sodium 1, Carbohydrate 14.2, Fiber 0.1, Sugar 14, Protein 0.1
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