Homemade Ginger Liqueur Recipe
I have been ogling a well known brand of Ginger Liqueur for ages now, but just couldn’t justify buying another bottle of booze to adorn my over laden drinks cabinet. And I am broke, as usual, so felt spending another £25 was also out of the question. So, resourceful as ever, I decided I would make my own. I love the fact I come over all Blue Peter when I need to and, more to the point, I really enjoy making my own Liqueurs. Some of my most popular Lucy Loves recipes are the homemade booze posts. My Rhubarb Gin is a hardy perennial and beyond delicious. Let’s hope my Homemade Ginger Liqueur is another winner.
This Ginger Liqueur is warming, fragrant with just a hint of citrus. I am having to stop myself drinking it all before my parents come to stay for Easter because my Mother has her eye on a large glass of this next weekend. When I was searching for a recipe with which to utilise my warming liqueur I couldn’t resist using it to make a Dark and Stormy Shot. A Dark and Stormy is one of my favourite cocktails of all time, so to find a shot version was a new and original bonus. The shot consists of fresh lime, my Ginger Liqueur, ginger beer all topped off with a tot of dark or spiced rum. Such a winning combination, fresh, spicy and just perfect for while it’s still bloody nippy outside. My inspiration for these drinks came via Serious Eats and the ever helpful Diffords, with huge thanks.
I can’t bear to wait for a homemade spirit to be ready, I have little or no patience. This ginger based beauty is good to go in just 3 days and makes an elegant addition to your drinks trolley. With ginger ale, ginger beer, ginger wine, on the rocks, my Homemade Ginger Liqueur pretty much goes with anything. This is a great Easter weekend project, if you start on Good Friday you could be drinking this by Easter Monday.
Here’s the simple ingredients for the liqueur. Plenty of fresh ginger, and don’t forget to peel it using a teaspoon, it makes the whole business so much simpler.
Make a start by taking a medium sized saucepan and adding the sliced, peeled ginger along with the caster sugar, water and the split vanilla pod.
Bring up to the boil then turn down the heat and simmer for around 20 minutes or until the ginger is soft.
Leave the ginger syrup to cool while you prepare the brandy. Peel the orange using a vegetable peeler for wider strips of zest, then add this to the brandy in a large jar.
Once the ginger syrup has cooled pour this, ginger and vanilla included, onto the brandy and orange, shake then leave to steep for a day.
After one day, remove the vanilla pod then leave for another day. After the second day, strain the liqueur through a fine sieve or coffee filter then pour into your serving bottle. For luck and extra flavour leave for one extra day before using. Three thirsty days in total.
And what better way to use it than in a Dark and Stormy Shot.
What a lovely line up for this ginger laden shot. Make a start by pouring the fresh lime into your shot glass first.
Next in is the delicious Homemade Ginger Liqueur and the ginger beer.
Finally, pour the shot of either dark or spiced rum, over the back of a spoon so it sits on top of the shot. Mine kind of did, although it was hard to tell and even harder to photograph with one hand.
Your Homemade Ginger Liqueur and your Dark and Stormy Shot is finally ready to enjoy. You have deserved it.
It’s been quite a long and emotional week for our family and dear family friends. This Friday I will be raising my Dark and Stormy Shot to absent friends.
Lots of love to you all.
Lucy x
Homemade Ginger Liqueur Recipe
Makes around 500ml
You will need a bottle for storage
Ginger Liqueur
50g fresh ginger, peeled and sliced
1 vanilla pod, split
Zest of an orange, using a vegetable peeler
200g caster sugar
375ml water
375ml brandy
Dark and Stormy Shot
You will need a shot glass
1/2 tablespoon fresh lime juice
25ml ginger beer
1 tablespoon Homemade Ginger Liqueur
1 tablespoon dark rum or spiced rum
For the liqueur, take a medium sized saucepan and add the peeled and sliced ginger. Use a teaspoon to peel the ginger, it’s a genius tip. Tip in the caster sugar, split vanilla pod and water then bring up to the boil. Turn the heat down to low and simmer for around 20 minutes or until the ginger has softened. Leave to cool.
In a large jar pour in the brandy and add the orange zest strips. Pour on the cooled syrup, including the ginger and the vanilla pod, give the jar a shake then leave to steep for 1 day. After the day, remove the vanilla pod then leave for another day.
After the second day strain your liqueur through a coffee filter or fine sieve then pour into your storage bottle. Leave for another day before drinking.
For the Dark and Stormy Shot, take a shot glass and pour in the fresh lime juice. Follow in with your Homemade Ginger Liqueur and the ginger beer. Pour the shot of dark or spiced rum over the back of a spoon so it *sort of* floats on the top. Sip or neck this warming shot.
The Ginger Liqueur will keep for for around 6 months, if you’re lucky and I don’t drink it.
Leave a Reply