Homemade Ginger Liqueur (Jagendorf) Recipe

Miscellaneous Untried Recipes

This is from a collection of recipes from books I own, but which I haven't myself tried yet. However, you can have faith that at least the authors themselves have tried them, so they're not deadly or anything.

From Folk Wines, Cordials & Brandies, by M.A. Jagendorf:

1. Put into a half-gallon jar:
   • 1/2 ounce ground ginger or 1 ounce gresh ginger root, well bruised
   • 1/2 pound cut-up raisins
   • 2 to 3 washed lemons, sliced
   • 2 ounces macerated sweet almonds
   • 1/2 ounce essence of bitter almonds
   • 1 quart brandy, vodka, whisky or pure (190-proof), diluted alcohol
2. Finally, add sugar syrup or granulated sugar to taste.
3. Cover and set in a dark place, shaking often, for four weeks. Strain and filter, bottle.

"Bruised"means hit ith a mallet until broken up, so the flavor is released. Unfortunately, I don't really know what "macerated" means in this context. Go with your gut. For "pure, diluted alcohol," he means to take pure alcohol and dilute it with water by half to make a comparable alcohol concentration as the other liquors.

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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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