Homemade 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.

HOMEMADE GINGER LIQUEUR - VODKA BASED

Steps:

• Combine all the ingredients in a lidded jar and shake to combine. Let steep for 2 days, shaking it once or twice each day. Remove the vanilla bean, recap and continue to steep for 3-4 more days, shaking the jar whenever you think of it
• Strain out the solids through a strainer lined with a coffee filter. Rebottle it and let it sit for a day or two to mellow even more

HOMEMADE GINGER BEER

Steps:

• Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher. Use some of it to make simple syrup by stirring 1/2 pound sugar into 1 cup hot water until fully dissolved.
• In a large measuring cup, mix all ingredients and stir well. Funnel back into the plastic bottle and cap tightly. Store in a warm, dark place for 24 to 48 hours. (I put mine inside a box, to contain it if it should blow.) The top of the bottle will expand and become tight. Check it and very slowly release the pressure if it's looking groaningly tight. Some people ferment it with no top, or with the top on loosely, to allow gas to escape. I suppose if you wanted to get fancy you could spend $1.50 on a fermentation lock and stop worrying about it. If the temperature is quite warm, above 80F, a single day may be sufficient. The longer you let it ferment, the drier the final mix will be.
• After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.

GINGER SIMPLE SYRUP RECIPE

Steps:

• Gather the ingredients.
• In a saucepan on medium heat, combine the sugar and water.
• Stir constantly until the sugar is dissolved.
• Add the ginger and continue to heat, bringing the syrup to a light boil.
• Cover, reduce heat, and allow to simmer for about 15 minutes.
• Remove from the heat and allow to cool and steep in the covered pan for about 1 hour or until it reaches your preferred taste.
• Strain out the ginger and bottle under a tight seal.
• Mix into your favorite drinks and enjoy!