Ginger Liqueur

Homemade liqueurs were common in the eighteenth-century. This brandy-based ginger liqueur is a great item to have on your bar. Beyond October 2021’s Tavern Month drinks, you can try subbing it in for other liqueurs in your favorite templates. This recipe was adapted from Steven Grasse’s book, Colonial Spirits (2016).

INGREDIENTS

¼ cup (25g) ginger
1 vanilla bean
½ cup water
½ cup granulated sugar
A pinch of salt
1 orange
1 cup good-quality brandy

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Yield: approx. 1 cup

Peel and finely dice ginger and place in a medium saucepan. Split and scrape seeds of a vanilla bean and add bean and seeds to saucepan. Add water and sugar, along with salt. Set on medium-high, bring to a boil, reduce to low / medium-low and simmer for 20 minutes. Take off heat and set aside. Take two lengths of peel off an orange; express oils into ginger mixture and toss peels in. Stir. Cover mixture and let steep for about 4 hours. Transfer to a nonreactive, sealable container (like a jar) and add brandy. Stir well. Seal and let sit in a cool, dark place for three days or more, gently agitating every 12 hours or so. When ready, strain out solids. Store at room temp and use within 2 months; will keep longer if stored in refrigerator.