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    Home / Recipes / Ingredient / Alcohol

    40 Apr 11, 2012 Alcohol  |   Jump to Recipe

    Ginger Liqueur

    Ginger Liqueur

    This post may contain affiliate links.

    Since first making Ginger Liqueur, I’ve found myself on a number of occasions wandering back behind the bar to steal a moment with this jar of pure amber beauty.  In one quick motion, the clasp is undone and the lid popped back.  The sweet scent of vanilla, orange and ginger escapes from the opening with just a hint of orange blossom in the background.  A smell almost as intoxicating as the alcohol.  After mixing a drink of Ginger Liqueur, vodka, lemon and sparkling water, I relax for the evening, enjoying each sip of my handcrafted Ginger Lemon Fizz.  Making liqueurs at home is a simple process that produces tasty results often cheaper than store-bought equivalents.  A liqueur is essentially an alcohol infusion that has been sweetened with a simple (or flavored) syrup. With no special equipment needed, this sweet infusion comes together in just three days. Continue reading for more pictures of Ginger Liqueur plus a link to the recipe!

    Ginger

    Ginger Liqueur

    Ginger Liqueur

    by Brandon Matzek
    Adapted from here.
    No ratings yet
    Print Recipe Pin Recipe
    Servings 4 cups

    Ingredients
      

    • 1 1/2 cups water
    • 1 cup sugar
    • 2 oz. ginger root, peeled and sliced into thin coins
    • 1 vanilla bean, cut in half lengthwise
    • 1 orange
    • 1 1/2 cups brandy
    • 1/2 teaspoon orange blossom water

    Instructions
     

    • In a small, heavy bottom pot, combine water, sugar, sliced ginger and halved vanilla bean. Bring mixture to a boil, stirring until sugar is dissolved. Drop the heat to medium-low and let simmer until ginger is soft (about 15 minutes). Remove from heat and let cool. Do not strain!
    • Using a vegetable peeler, cut long strips of orange zest into a large, airtight jar. Be sure to avoid the bitter white pith. Pour in brandy and cooled syrup (with ginger and vanilla bean). Seal the jar then shake to combine. Store in cool, dark spot.
    • Let the mixture steep for 1 day then remove the vanilla bean. Let steep for another day then remove the ginger and orange zest. Let rest for 1 last day then stir in the orange blossom water.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Ginger and Vanilla Syrup

    40
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Alcohol Tags: ginger, pacific san diego

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      April 11, 2012 at 8:47 am

      Mmmm, ginger liqueur…wow, I bet this is intense and fabulous. It’s screaming summertime to me!

      Reply
    2. AikoVenus says

      April 12, 2012 at 11:01 am

      This sounds so great – and beautiful photos, by the way! ^^

      Reply
    3. R. Grace says

      April 12, 2012 at 3:28 pm

      As a lover of all things ginger, I can’t believe I’ve never seen ginger liqueur before! Absolutely amazing!

      Reply
    4. Ann P says

      May 2, 2012 at 12:14 pm

      I am a fan of anything ginger, but that ginger lemon fizz sounds like something extra special 🙂

      Reply
    5. Bridget says

      June 14, 2016 at 8:05 am

      Your description of the smell had me sold! Is there a way to find this recipe now that the original link no longer works?

      Reply
      • Brandon Matzek says

        June 20, 2016 at 6:50 pm

        Hi Bridget! I just updated the article to include the recipe. Enjoy!

        Reply
    6. Linda says

      September 27, 2020 at 11:39 pm

      How long does it last in bottle and once opened?

      Reply
      • Brandon Matzek says

        October 26, 2020 at 8:36 am

        Liqueurs can last for years once opened. The alcohol + sugar content allows for long preservation. Just make sure you strain it well.

        Reply
    7. Caitlin Clancy says

      December 8, 2020 at 2:28 pm

      Does the quality of brandy matter when making this recipe?

      Reply
      • Brandon Matzek says

        December 13, 2020 at 3:24 pm

        I would go with something middle of the road. Not bottom, bottom shelf, but nothing too fancy.

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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