Homemade liqueur made from ginger and nuts is remembered for its dark cognac color, rich nutty-citrus aroma with ginger notes of slight burning on the palate, softened by the sweetness of vanilla, and tones of aging in a barrel (tannins from walnuts affect).
As an alcohol base, you can take vodka, diluted alcohol or double distillation moonshine. Ginger and nuts should be fragrant with no signs of spoilage or rot.
ginger liqueur recipe
Ingredients:
- fresh ginger root – 50 g;
- walnuts – 6 pieces (only nucleoli);
- lemon zest – from half a medium fruit;
- vodka (moonshine, alcohol 40-45%) – 0,5 l;
- sugar – 100 g;
- water – 50 ml;
- vanilla sugar – 1 teaspoon (without a slide).
Technology of preparation
1. Peel the ginger, cut into thin circles and put in a container for infusion – a glass bottle or jar.
2. Rinse the lemon in hot water and wipe dry to remove the preservative that is used to treat fruits for long-term storage. With a knife or vegetable peeler, remove the top layer of yellow peel from the lemon without white bitter pulp. Chop the walnuts, divide the nucleolus into 2 parts, do not grind or crush, so that the liquor is then easier to filter.
3. Add the resulting zest and walnuts to the jar. Mix sugar (regular and vanilla) with warm water, add the resulting syrup to the rest of the ingredients.
4. Pour in the alcohol base. Mix, seal tightly. Leave in a warm dark place for 14 days. Shake every 2-3 days.
5. Strain the finished ginger liquor through 2-3 layers of gauze, squeeze the pulp slightly. Then filter through cotton wool for transparency (optional). Filtration improves the appearance of the drink, but does not affect the taste.
6. Pour the drink into storage bottles. Close hermetically. Leave for 2-3 days to stabilize the taste.
The shelf life of ginger liquor away from direct sunlight is up to 3 years. Fortress – 28-30% vol.
