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Ginger Brandy

A homemade infused spirit that transforms simple ingredients into a smooth, spiced digestif perfect for cold nights or gifting. This ginger brandy balances warming ginger heat with brandy smoothness, creating a versatile liqueur that works neat, in cocktails, or drizzled over desserts.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 25 oz
Course: Drinks and Beverages
Cuisine: Contemporary
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 750 ml brandy about 25 oz, any decent quality
  • 4 ounces fresh ginger root unpeeled and sliced thin
  • 1 cup simple syrup equal parts sugar and water, cooled
  • 1 vanilla bean split lengthwise
  • 4 to 5 whole cloves
  • 1 small cinnamon stick broken into pieces
  • 1/4 teaspoon black peppercorns
  • Zest of 1 lemon in wide strips (no white pith)

Equipment

  • 1-liter glass jar with tight-fitting lid
  • Vegetable peeler or microplane
  • Cutting board and sharp knife
  • Measuring spoons and cups
  • Fine mesh strainer or cheesecloth
  • Funnel
  • Glass bottles for storing
  • Small skillet

Method
 

  1. Rinse the fresh ginger under cold water and pat it dry completely. Slice it into thin coins or half-moons using a sharp knife or vegetable peeler, leaving the skin on.
  2. Heat a small skillet over medium heat and add the cloves, cinnamon stick pieces, and peppercorns for 1 to 2 minutes, stirring occasionally to release their essential oils.
  3. Add the sliced ginger, toasted spices, vanilla bean, and lemon zest to your clean glass jar, layering them evenly.
  4. Carefully pour the entire 750 ml bottle of brandy over the ingredients in the jar, ensuring the liquid covers everything completely.
  5. Screw the lid on tightly and store the jar in a cool, dark place away from direct sunlight and temperature fluctuations.
  6. Give the jar a gentle shake or turn it upside down once every few days for the first two weeks to keep spices and ginger evenly distributed.
  7. After 3 to 4 weeks, open the jar and pour out a small taste to test the ginger flavor intensity.
  8. If needed, make simple syrup by combining equal parts sugar and water in a small saucepan and heat until sugar dissolves completely. Let cool to room temperature.
  9. Place a fine-mesh strainer lined with cheesecloth over a large bowl and slowly pour the infusion through it. Press gently on the solids to extract liquid without forcing through unwanted particles.
  10. Pour the strained brandy into a clean glass container and stir in the cooled simple syrup until well blended. Use a funnel to transfer the finished ginger brandy into attractive glass bottles with tight-fitting caps, leaving about 1/2 inch of headspace.

Notes

The infusion improves noticeably after bottling, as the flavors continue to marry and mellow. Give your finished ginger brandy at least 1 week in the bottle before opening, and consider it at its absolute best after 4 to 6 weeks of total aging. Store in refrigerator for up to 2 years or freezer for up to 5 years. Serve neat at room temperature, mixed with hot apple cider, or use in cocktails.