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