Ginger Liqueur

Packing a Moscow-Sized Punch

Ginger has taken off in the mixology world, thanks in large part to the growing popularity of the Moscow Mule. This recipe gives you a versatile and potent liqueur to add that distinct snap of ginger to any of your own concoctions and provides a starting block for new interpretations of everyone’s favorite copper-mugged libation.

PREPARATION:

First, you’ll need to gather your ingredients: 1 cup fresh ginger root, 1 vanilla bean (split), 1 bottle Everclear^®(750 mL), 3 cups sugar and 3 cups filtered water. The sugar and water will be used to make simple syrup once your infusion is finished. If you need something more in-depth, check out our easy simple syrup instructions.

Using the edge of a spoon, scrape the skin away from the ginger root. Then roughly chop into small pieces until you have a cup. Combine your chopped ginger, vanilla bean and Everclear in a large, sealable container. Let steep in a cool, dry place for 24 hours. Remove the vanilla bean, then let steep for another 7-10 days or to taste.

Once infused to your liking, strain out ginger using a fine mesh strainer or coffee filter. Combine strained infusion with simple syrup in a 1:1 ratio. Mix thoroughly, then bottle and enjoy.

This recipe is more potent in flavor than most liqueurs, but is also used in smaller quantities. An ounce, or even half-ounce, will likely give your cocktail the wallop you desire.

GINGER LIQUEUR

Ingredients:
1 cup Fresh ginger
1 Vanilla bean, split
1 bottle EVERCLEAR^® Grain Alcohol (750 mL)
3 cups Sugar
3 cups Filtered water

Instructions:

1. Using the edge of a spoon, scrape the skin from the ginger root and roughly chop into small slices.
2. Combine ginger, Everclear® and vanilla bean in a large, sealable container.
3. Let steep for 24 hours, remove the vanilla bean, then let steep for another 7-10 days.
4. Once steeped, strain the infusion using a fine mesh strainer or coffee filter.
5. Combine the water and sugar in a pan over heat to make simple syrup. Let cool.
6. Combine cooled simple syrup and infusion. Mix thoroughly.
7. Bottle and enjoy.

Tips:
If you want even more of that distinct ginger punch, you can double the amount of ginger and/or let it steep for 14 days rather than 7-10.