Making your own homemade liqueurs is not only fun and easy it can really save you money. Like this Homemade DIY Ginger Liqueur. It is warm, rich and smooth and can be made at a fraction of the cost of store bought!
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Homemade Ginger Liqueur is Less Expensive!
The other day on a recent trip to the liquor store to by some gin (something that occurs with an alarming frequency), I stumbled upon a gorgeous bottle of Ginger Liqueur. It was golden yellow and in a gorgeous bottle. I coveted the bottle almost as much as I coveted the ginger liqueur.
What was equally gorgeous was the price tag. $39.99! To tempt me even further, it came with a cute little hanging tag that had several recipes listed. I wanted to try them all. I wanted that bottle. Unfortunately I also wanted my forty bucks to stay in my wallet.
Click here to pin this DIY Ginger Liqueur now!
Making Homemade DIY Ginger Liqueur is Easy!
So I came home and googled the heck out of it. Turns out there are several different ideas out there. I chose two versions. One that used brandy as the base liqueur from Serious Eats and one that used vodka as the base from Degrees of Prep. Today’s version is the brandy based version. It was so easy. You basically make an infused simple syrup with the ginger and vanilla bean. Then add it along with the brandy and orange zest to a jar and let the contents rest. After one day, you remove the vanilla bean, and then the day after that strain it and you’re ready to go.
It is crazy good!! Warm and rich with a little heat from the ginger. Make this. Next week I will be making the vodka version.
It's kitty cat approved.
Homemade Ginger Liqueur
Ingredients
- 2 ounces ginger root
- 1 vanilla bean
- 1 cup sugar
- 1 ½ cups water
- 1 orange zested
- 1 ½ cups brandy
Instructions
- Peel the ginger (use a spoon - it's so easy) and cut into thin slices. Slice the vanilla bean in half lengthwise.
- Add the ginger, vanilla bean, sugar and water to a pan and bring to a boil. Reduce the heat and simmer for about 20 minutes. Let the syrup cool.
- In a sealable jar, add the ginger syrup mixture, orange zest and brandy. Shake.
- Let the mixture steep for one day, then remove the vanilla bean. Let it steep for another day. Strain through a strainer lined with a coffee filter. Pour the strained liqueur into a bottle and cap. Let it sit for one more day for the flavors to mellow even more.
Nutrition
If you like making infusions:
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Terre Berkland says
I love this ginger liqueur!!! I use in bourbon drinks…in a banana jam I can..as a sub for ginger beer in libations….when I made cranberry liqueur I used them with the orange zest minced & mango pulp for a fabulous cake!
I plan to use the ginger, orange & vanilla bits in a cake or a jam or scones!!!
Never toss liqueur making fruit bits!!!! Invaluable add ins!!!
Linda says
This is my favorite concoction to have around and to gift! I let the ginger, vanilla bean, and orange zest steep for an extra day before straining to get the most flavor. I've made this with brandy and with spiced rum and both are so good. I make triple batches each time and it's well worth the effort.
In the cooler months I've taken the strained-off goodies and put them in a big spice ball (a cheesecloth bundle would work, too). Then I toss it in some apple cider as it warms on the stove or in a crockpot. A little liqueur is nice in the hot cider (or hot tea) too!
Other times, I like to pour it into a rocks glass filled with ice.
Thank you so much for this great recipe!
Pam Greer says
So glad you like it! I love the idea of reusing the strained off bits in apple cider! What a great idea! When I update the post, I'm going to include that tip!
Carly says
Also good! However, I hate throwing out all the delicious vanilla, sweet, orange scented ginger pieces. Any thoughts on how to use those up in another recipe?
Pam Greer says
You could use them as a garnish for cocktails!
Brian E. Trager says
This sounds wonderful! Christmas will be homemade this year and I’m adding this little treasure to the list! A hodgepodge of a basket, pickled grapes, homemade mozzarella, and this little gem so far! Thank you so much for this recipe!
Marie says
I made this recently using a medium priced brandy by Christian Brothers called VS. It tastes a little medicinal to me. I also am not getting much if any ginger. When looking at the Domaine ingredients, they are baby candied ginger, a very light specific brandy, and vanilla. Can you elaborate on the brand of brandy used?
Pam Greer says
I don't remember which specific brandy I used, but it was probably a medium priced one. Perhaps let the ginger infuse in it a bit longer?
Tanya Clemons says
I didn’t have an orange so zested a tangerine. I think it will work
Shawn says
Im about to start this recipe but was wondering if you or others have some nice cocktail suggestions w/ this liquor?
Pam Greer says
I love to use it in a Gin and Ginger Ale cocktail - you can find it on the blog.
Laura says
Just made a batch and it smells terrific! I made half the batch with brandy and half the batch with vodka. Did you ever end up making the vodka based recipe? If so, which did you like better?
Pam Greer says
Yes, I made both. They were both good, but I liked the richness that the brandy brought to it.
Gail Madison says
Can I use vanilla extract?
Pam Greer says
Yes!
Preston says
How much vanilla extract would you recommend? Vanilla beans are pricey. Thanks.
Pam Greer says
I would add about a teaspoon.
Cindy says
This looks great but am I the only one that is wondering if this is supposed to have ginger ale in it also?
Thanks!
Pam Greer says
Cindy, this is a liqueur, not necessarily a drink itself, though it is good for sipping. You use it in cocktails.
Barb says
This recipe sounds amazing and I am anxious to try it! Wondering what your choice of brandy is and if you feel a certain one is best to use?
Thank you for this recipe and inspiration!
Pam Greer says
I just use a good medium priced brandy.
Amy says
Does this need to be refrigerated?
Pam Greer says
No, the alcohol will keep it from going bad. I would try to use it up within 6 months though for the best flavor.
NJ Laura says
I realize I'm late to the party with this comment; but I made a large batch of this liqueur about a year ago, mostly for gifting. My batch was modified slightly by substituting about 1/3 of the sugar with honey. It's aging fabulously and just the thing to sip slowly when suffering through a wicked head cold; so much so that I need to get another batch going - I don't want to run out before winter ends. Thanks for the recipe and inspiration!
Pam Greer says
I'm so glad you like it! I love it too and I'll keep it in mind if I get a cold! Hope you feel better!
Lucy Ackroyd says
How long does this liqueur last once made?
Pam Greer says
It lasts indefinitely! But it tastes so good, you won't keep it long!
Ashlee Stuart says
I love this! I've never tried to do anything like this, but I have been getting more into creating cocktails. Great post Pam!
Pam Greer says
You'd love it!
Laura says
I didn't realize this was so easy! Thanks for sharing this recipe!
April J Harris says
I love that you made something this pretty and delicious and saved $39.99 as well, Pam! Your DIY ginger liqueur sounds absolutely lovely and I'm so glad you shared it with us at the Hearth and Soul Link Party. Scheduled to pin and also to share on the H&S Facebook page. I hope your week is going well!