Homemade Ginger Liqueur


Spice up your summer sipping agenda with this simple recipe for homemade ginger liqueur. Infused with loads of peppery fresh ginger, orange zest and vanilla, and sweetened with a delicate ginger-chamomile honey syrup, this formula is our new favorite DIY recipe. Its rich, golden hue and tea-like ginger disposition brighten a cup of tea, add warmth to a glass of Champagne and lend a gingery kick to cocktails.

750 ml. unaged brandy
6 oz. fresh ginger, divided
1 cup water
1/2 cup honey
1 Tbsp. loose-leaf chamomile tea
1 whole vanilla pod
1 orange

Step 1
Peel and finely dice 4 oz. of fresh ginger. Combine the peeled, chopped ginger and brandy in a 1-liter glass jar. Cover, shake and store in a cool, dark place for 1 week, shaking daily.

Step 2
After 1 week, peel and finely dice the remaining ginger. In a small saucepan, combine this ginger with water, honey and chamomile tea. Bring just to a simmer, stir until the honey dissolves, remove from the heat and let cool to room temperature.

Step 3
With a vegetable peeler, remove the outer peel (or zest) of the orange, taking care to avoid the white pith. Use a paring knife to split the vanilla pod lengthwise. Add the orange peel and vanilla pod to the ginger-brandy mixture.

Step 4
Without straining, pour the ginger-chamomile honey syrup into the ginger-brandy mixture. Cover, shake and store in a cool, dark place for 1 week, shaking every few days.

Step 5
Fine-strain the liquid through multiple layers of cheesecloth (or use a nut-milk bag or coffee filter) while funneling into a clean glass bottle. Cap (or cork) and store at room temperature for up to 6 months.

TIP: For the best results, use an unaged grape brandy like a blanche Armagnac or a higher-proof quality grape spirit, or in a pinch, use a high-proof quality vodka.