Ginger Liqueur Recipes

Steps:

• Peel the ginger, using the back of a spoon, and cut it into thin slices. Split the vanilla bean in half lengthwise.
• Bring the ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until the ginger is soft-about 20 minutes. Let the syrup cool. Do not strain yet.
• Zest the orange and place the zest in a sealable glass container along with the syrup and brandy. Discard or eat the remainder of the orange.
• Seal and shake, then let this mixture steep for one day.
• After one day, remove the vanilla bean and let the mixture steep for an additional day.
• Strain mixture through a fine mesh strainer, then through a coffee filter into your bottle or jar for storage. Let it sit for one more day before using to let flavors mellow.

Steps:

• You will also need: Coffee filters for straining.
• Bring honey and water to boil for 3-5 minutes.
• Skim off any foam that rises to the surface.
• Add ginger root and lemon zest. Boil for an additional 4 minutes.
• Remove from heat and let stand until just warm.
• Strain solids from liquid mixture into a medium bowl. Transfer solids to coffe filter and squeeze out any remaining liquid with your hands.
• Transfer liquid to a clean 1-quart container. Add Whisky, store in a cool, dark place for 1 month.
• After storing for one month take the liquid and pour the liquid through a coffee filter and into into final serving container.
• Age for 2 more weeks before serving.