We’re popping in with a homemade ginger liqueur recipe and using it in a ginger mule cocktail. Just getting ready for the weekend.
I followed the recipe from Serious Eats and reprinted below. You’ll notice that the recipe says to place all ingredients in a jar and shake. These photos were taken before I shook mine up. I’m a sucker for the natural layering that occurs when you mix fluids with different densities or temperatures. Here, the brandy was lighter than the dense simple syrup.
- 2 ounces ginger root, peeled and thinly sliced
- 1 vanilla bean, split
- 1 cup sugar
- 1 1/2 cups water
- zest from one orange
- 1 1/2 cups brandy
- Place the ginger, vanilla, sugar, and water in a pot. Bring to a boil, and then reduce heat to medium-low and allow to simmer for about 20 minutes. The ginger should be soft.
- Do not strain. Let the syrup cool.
- Place the orange zest, syrup (with the ginger & vanilla), and brandy in a lidded glass jar. Give the contents a shake to fully blend, and then let the mixture steep for one day.
- Remove the vanilla bean and allow the remaining ingredients to steep for an additional day.
- Strain the liqueur through a coffee filter into a clean jar. Allow the mixture to mellow for one more day before using.
The liqueur’s flavor is not as complex and spiced (think cinnamon, nutmeg, clove) as my beloved SNAP. Instead, you get a pretty prominent citrus flavor from the orange zest. That’s something I may tone down or eliminate in my next batch. I may also try throwing in a cinnamon stick, and possibly a touch of molasses.
That said, I do like this liqueur in its own right. In fact, I think it’d be a delicious substitute for SNAP in our ginger citrus cocktail.
I used the ginger liqueur to spice up my basic Moscow Mule.
- place ice in a glass
- add 2 oz ginger liqueur + 1 oz vodka
- top with ginger ale or beer
- add a squeeze of lime!
Best enjoyed by the fire with a good book. I hope you’ll find the time for it this weekend. xo