I have recently been making a range of different fruit liqueurs with my homemade neutral spirits and fruit from my garden. Whilst not a fruit, I definitely couldn’t go past trying a homemade Ginger Liqueur recipe when harvesting my ginger this year.
This recipe certainly has a good level of gingery spiciness but the vanilla and orange, along with the brandy, add complexity and mellowness to the flavour. It is very definitely more-ish.
100g fresh ginger root
1 vanilla bean
1 cup sugar
1.5 cups water
zest of 1 orange
1.5 cups brandy
Peel and slice the ginger root. Slice the vanilla bean in half lengthways.
Put the ginger, vanilla, sugar, and water into a saucepan and bring to the boil. Reduce the heat and simmer for about 20 minutes until the ginger is soft. Leave to cool.
Pour the syrup into a large sealable jar along with the brandy and orange zest. Shake well and leave for at least a couple of days.
Pour the liqueur through a strainer into a jug and then transfer to a bottle of choice.
Leave for at least a day to allow the flavours to mature and mellow before enjoying.