GINGER LIQUEUR

February 23, 2019

One week of holidays ahead. Mountains, family, friends and perfect powder snow – here we come. As it is tradition it’s one week of pure indulgence. Käsespätzle, Kaiserschmarn, Germknödel and Schnaps ;) My Zirbenlikör didn’t survive the Christmas festivities, so I made some ginger liqueur instead.

  • ⅓ cup ginger
  • ½ cup sugar
  • 1l Korn [or some other clear, flavourless liqueur]
  • ½ cup water
  • 1 vanilla bean
  • 1 lemon [zest]

_ peel ginger [easiest with a small spoon] 
_ mince ginger
_ split vanilla bean in half lengthwise and scrape out seeds

_ combine ginger, water, sugar and vanilla [seeds + bean] in a small pot
_ bring to a boil
_ reduce heat and simmer for about 20 minutes
_ transfer syrup into a large glass bottle
_ add lemon zest and alcohol

_ seal and shake well
_ leave to steep for one day
_ strain mixture through a fine meshed sieve [or cloth]
_ leave for another day for the flavours to mellow
_ transfer into sterile jars

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