With the little bit of vacation time on our hands, we decided to try a pretty simple DIY liqueur project. We’ve made it pretty clear how much we like ginger-flavored things with our bourbon, so making ginger liqueur was a no-brainer. It’s easy, steeps for a short amount of time, and has a balanced ginger flavor that goes very well in cocktails.
(via Serious Eats)
2 oz. ginger root
1 vanilla bean
1 cup sugar
1 ½ cups water
1 ½ cups brandy
zest of 1 orange
Peel ginger and cut into thin slices. Split vanilla bean in half lengthwise. Bring water, ginger, vanilla bean, and sugar to a boil. Reduce to a simmer until ginger is soft (about 20 minutes). Let syrup cool.
Combine orange zest, brandy, and syrup (including ginger slices and vanilla bean) in the glass container. Seal, shake, and steep for one day. Remove the vanilla bean and steep for one more day. Strain mixture through a coffee filter into the bottle you’ll be storing your liqueur in. Let steep for one more day before using.
The hardest part of the whole process is straining the mixture through a coffee filter. It kept clogging and refusing to drip. We discovered that straining the mixture through our French press numerous times first helped quite a bit. If you have any other straining tips, shoot them our way.
After a quick taste of our new ginger liqueur on its own, we decided to try out its contributions to a bourbon cocktail. We’ve made a Gold Rush before, but this is a variation.
1 ½ oz. ginger liqueur
1 oz. bourbon
½ oz. lemon juice
Shake ingredients in a cocktail shaker with ice, strain into a martini glass, and garnish with a cherry or lemon twist.
Much like our previous version of the Gold Rush, the result is a balanced cocktail that is nice and gently spicy on a cold winter night. The ginger and bourbon complement each other very well.blog comments powered by Disqus