Ginger Liqueur
Serves: About 4 cups
Adapted from here.
  • 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
  1. 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!
  2. 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.
  3. 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.
Recipe by Kitchen Konfidence at