Ginger Liqueur

Three ingredients and two weeks of patience are all you need for a homemade ginger liqueur with serious zing. Crystallized ginger steeped in vodka extracts all that fiery, warm spice flavor, and sugar syrup smooths out the heat into something sippable.

Crystallized ginger does double duty here. It carries its own sugar coating that dissolves into the vodka, plus the dried ginger pieces release a more concentrated, punchy flavor than fresh root would. The result is a liqueur that tastes intensely of ginger without being harsh.

The two-week steep is the minimum. Longer steeping deepens the flavor. Some ginger lovers let it go a full month for maximum intensity.

Chef Tips

• Use a clean glass jar with a tight-fitting lid. Shake it gently every few days to help the sugar dissolve and distribute the ginger flavor evenly.
• Strain through cheesecloth or a fine-mesh strainer for a clear liqueur. Coffee filters work for an extra-clear finish.
• Store in a sealed bottle in a cool, dark place. It keeps for months.

Variations

• Add a cinnamon stick or a few whole cloves to the steeping jar for a spiced ginger liqueur.
• Mix into cocktails: a splash in a Moscow Mule, a Dark ‘n Stormy, or stirred into hot tea.
• Drizzle over vanilla ice cream or pound cake for an adult dessert topping.