Homemade Ginger Liqueur (Vargas and Gulling) Recipe

Recipes From My Notebook

These are recipes from my notebook. These are liqueurs that I have made in the past, occasionally including variations, preparation notes and tasting notes. Many of these recipes originated in other books, but often I have made them my own over time.

From Cordials From Your Kitchen by Pattie Vargas and Rich Gulling:

Bring white sugar, brown sugar and water to boil. Add ginger root, cloves and cardamom and boil for 5 minutes. Remove from heat and stand until just warm. Strain out solids. Pour liquid into a clean, 1-quart jar. Add orange zest, vodka and brandy. Cover and let stamd in a cool, dark place for 1 month.

Strain and filter. Transfer liquid to a clean container and age 1 week more. Rack or finter into final container.

In making this one, but was forced to cut a few corners. I used 80-proof vodka; dried, grated orange peel; and mixed cardamom seeds (and it was an odyssey finding whole seeds, not ground, in the first place). The result was, as my notes say, tasty but not gingery. I was hoping for something with the bite of candied ginger. After a year and a half it was still tasty, but the ginger flavor had never developed. HAving said that, I think it would have been better had I followed the real recipe more closely, and chopped the ginger more finely.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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