Cordials from Your Kitchen by Rich Gulling

Author:Rich Gulling
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2013-06-14T16:00:00+00:00

Ginger Liqueur

In addition to sipping, you’ll find dozens of uses for this liqueur — in spice cake, pumpkin pie, frostings, marinades, and Asian cuisine.

1 cup white sugar

½ cup light brown sugar, firmly packed

1¼ cups water

3 tablespoons chopped gingerroot

3 whole cloves

1 teaspoon black cardamom seeds

1 teaspoon orange zest

1 cup 100-proof vodka

½ cup brandy

Bring white sugar, brown sugar, and water to a boil over medium-high heat. Add gingerroot, cloves, and cardamom and boil for 5 minutes. Remove from heat and let stand until just warm. Use a fine-mesh strainer to strain out solids. Discard. Transfer liquid to a clean 1-quart container. Add orange zest, vodka, and brandy. Cover and let stand in a cool, dark place for 1 month.

Use a fine-mesh strainer to strain out orange zest. Discard. Transfer liqueur to clean container, cover, and let stand for 1 week more. Rack or filter liqueur into final container.

YIELD: APPROX. 1 QUART

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