Herbal Spotlight: Ginger, with an easy Ginger Liqueur Recipe

​Warm, spicy ginger is an ideal Herbal Ally for the colder Winter months. It has been used as a spice & medicinally for hundreds of years. In this post we will discuss some its properties & traditional uses, & I will share my recipe for a quick, easy Ginger Liqueur to enjoy on the imminent chilly evenings–
Ginger [zingiber officinale] is a member of the zingiberaceae family; the utilized part of the ginger plant is the rhizome, or the underground stem. It is an important cooking spice used all over the world in widely varied dishes from Indian curries to British gingerbread. Every form it can take, including fresh, dried, pickled, preserved, crystallized, candied, & powdered, has myriad uses in dishes from savory to sweet. Ginger is without a doubt the most versatile of flavors.

photo: K.Menard

As an Herbal Ally, ginger is one people lean on – often without specifically knowing its medicinal properties. For example, it is many people’s go-to herb to calm an upset stomach & an achey body. [who remembers their mother giving them ginger ale to sip when they had a cold as a child?]  Ginger has been used for thousands of years for the treatment of numerous ailments, such as colds, nausea, arthritis, migraines, & even hypertension. It’s delicious, spicy flavor makes it a joy to use.

One of my favorite ways to enjoy ginger is to make a Ginger Liqueur with it every winter. It is an absolutely delicious way to bring her warmth & strength into your life, & it is extremely easy to make. Lovely on its own after large meals, it works very well as a digestif. It is also wonderful to mix in cocktails, & plays nicely with everyone, especially bourbon, gin, vodka, tequila & rum! I make mine with a base of store-bought brandy, so this is a quick, easy recipe, & is ready in only 2 or 3 days. 

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.

Add your ginger, sugar, vanilla bean, & water to a cocotte or large saucepan. Bring it to a boil, stirring to dissolve the sugar. Reduce the heat & simmer for about 20 minutes. Remove from heat & add your orange zest & strips of peel. Allow to cool to room temperature.

Pour the whole lot, ginger, vanilla bean, orange peel & all, into a large, clean Mason jar.  Add brandy to the jar, pouring it over your syrup. Put wax paper on, then lid [to prevent corrosion] & allow it to steep for 24 hours in a dark place. After 24 hours, open it & remove the vanilla bean [lovely to now use that bean in some custard or creme brulee… just sayin’].  Replace the wax paper & lid & give it a good shake. Set it aside again & allow to steep for 1 or 2 more days, until it reaches your desired strength of flavor, then strain it off & pour into a lovely decanter. I like to use a medium-to-fine strainer instead of an ultra-fine so that the errant vanilla seeds come along for the trip, but feel free to fine-strain if you’d prefer a ‘more clear’ final product. 

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 ​