Do yourself a favor & get a batch going to enjoy this Holiday season!
Easy Ginger Liqueur
3" ginger, peeled & cut into coins
1 vanilla bean, split
zest & peel of an orange
1 cup sugar
1 1/2 cup distilled water
1 1/2 cup brandy*
*A word about your choice of brandy: There is no need to devote an expensive, high-end brandy to this – but don’t go bottom shelf either. Something in the ‘middle’ such as E&J VSOP is ideal for this recipe as you are looking for a base to lay your flavors on.
It is now ready to enjoy! [see, I told you it was super easy!]
Please let me know how yours come out &how you like it-- I love to hear from you all! If you are local, I have made a huge batch of this for mixing cocktails with at Cupacity. Come join me at the Back Bar Wednesdays, Fridays, & Saturdays for a taste! Wishing you all a lovely & safe Holiday Season! Until next time, take care & don’t forget to #StopAndEatTheFlowers
Give a Moroccan, umami lift to your Holiday cheese & charcutierie boards! These preserved lemons are easy to make & will be ready in just 3 weeks---
Delicious & just as immune-supportive as the Elderberry, Chokeberries are in season now & are fabulous! Join me as we discuss their growing habits, traditional uses, & I make a simple syrup & craft some delicious drinks with their bright, tart flavor---
Perhaps we will do an Amari Tasting workshop at Cupacity this Fall to facilitate the experience for you! [message me to get on the list if this is of interest to you!]
Craft Your Own Amaro ~ Makes about 32 ounces ~ Takes at least 6 weeks
~A blend of herbs & spices including flowers, leaves, & barks, fresh or dried, Enough plant material to fill a quart-sized mason jar.
~5-8 sprigs of strong culinary herb [such as rosemary or thyme]
~Citrus Peels, grapefruit/orange/lemon or a combination equivalent to that of 2 oranges.
~Enough 80-proof neutral spirit to cover it [vodka is the easiest to source]
~1 cup sugar [or sugar substitute]
~1 cup water
Slowly pour the plain vodka/alcohol over the herbs, filling the jar all the way to the very top to ensure all the materials are covered & nothing is sticking up above the surface. Put a piece of wax paper over the jar mouth & seal with a lid. Pop your jar away somewhere out of direct sunlight.
Again, how sweet you make it is up to the individual! I added all of my 1:1 syrup, knowing I had included many very bitter ingredients in my mix. Reseal up your jar & set it aside again to age with the sweetener added, at least another 2 weeks. During this time, the amaro will mellow & incorporate the sweet with the other extracted flavors.
If you are impatient to taste your creation, remember some amaros are aged for a year or more at this point! You will be rewarded by a fuller, balanced flavor by waiting!
That is it for this post. PLEASE let me know what you get up to; I adore hearing from you all & trying your creations! I hope you enjoy the process here as well as your results!
Don’t forget to #StopAndEatTheFlowers
With her striking purple stems & killer flavor, Chocolate Mint is one to grow. Join me as we discuss this beautiful mint cultivar & a bunch of options for using your harvest!
My husband & I were blessed with 2 beautiful girls. When I was diagnosed with MS, I couldn't keep up the pace working retail. We decided on a simpler life, built a cabin in the woods, & moved to mid-coast Maine