DIY Ginger Liqueur Recipe (2024)

FAQs

How long does homemade ginger liqueur last? ›

Store as you would any liqueur—no refrigeration is required. This should keep for a year, but if it develops off flavors or a cloudy appearance, discard it.

It is very easy to make and requires very few ingredients: ginger root obviously, alcohol, water and sugar. Like with any good liquor, a lengthy maceration and resting time is necessary, so that all the flavors are absorbed and for it to become nice and golden in color.

For an organic alternative, FruitLab Ginger Liqueur is sure to please. Ginger brandies are similar, though most are likely a little sweeter. Ginger syrup is a good substitute, and since it's nonalcoholic, using it will lower the drink's strength.

The difference between the two comes down to the way they're made. Crystallized ginger is stem ginger that has been further poached until the root itself becomes translucent. The cooked ginger is then taken out of its liquid and air-dried before being rolled in granulated sugar.

The folks over at Baileys recommend that you consume it within 2 years of purchase. Notably, they say this is for “optimal freshness” and note that you should store it between 0-25°C (32-77°F) – and definitely keep it out of direct sunlight.

Most liqueur should be used within 6 months to a year after opening. While stable liquors mainly lose their potency and flavor after their seal is broken, liqueurs can spoil and grow bacteria over time. The more sugar in the beverage, the faster it will spoil.

Syrupy sweetness was countered by 41% alcohol, fiery ginger and zesty citrus in the old King's Ginger liqueur.

Brewers would boil ginger, add sugar to the liquid, and then allow the resulting liquid to ferment, resulting in a beverage (ginger beer) with about an 11 percent alcohol content. That's high! Today's ginger beer is rarely fermented, however, so you'll note on the label that it is completely alcohol free. That's right.

If you're brewing homemade ginger ale using a ginger bug starter, then yes! Your ginger ale does in fact contain alcohol. The trick is, depending on how long you ferment your ginger beer and how much sugar you start with, the alcohol content can vary a lot.

While Domaine De Canton prides itself on being the original and is the most widely known ginger liqueur, it isn't the only on worth trying.

What does ginger liqueur taste like? ›

Nose: Strong fresh ginger plus a hint of candied ginger. Little bit of alcohol bite. Palate: Start to finish, lots of hot, tingly ginger. Under current of molasses and root beer on the mid-palate.

The King's Ginger is made using a grain spirit base, lemon, ginger, sugar syrup and water. The recipe was altered when the bottle was redesigned into this beauty, though it remains a liqueur emphatically flavoured with ginger and lemon.

The only difference between uncrystallized ginger and crystallized ginger is the amount of sugar that is coated. The uncrystallized has less sugar coating and can be used in the same way as crystallized ginger. Ginger slices helps with indigestion, nausea, colic, heartburn, morning sickness, and acid reflux.

The terms “candied” and “crystallized” are typically used interchangeably. If a distinction is made, the term candied refers to ginger stored in the simple syrup and crystallized ginger means the version cooked in the sweet syrup and rolled in sugar which is the one you are buying now.

Fresh ginger is first peeled and then cut into thin slices or chunky cubes. The pieces of ginger are then candied in a sugar syrup to make chewy pieces. This is why crystallized ginger is also known as candied ginger. Crystalized ginger has many uses and can even be eaten on its own as a spicy-sweet snack!

Most opened (and well-sealed) liqueurs should last for six months to a year (or even longer), depending on the alcohol content and preservatives. Once you notice sugar crystallizing on the bottom, discoloration, curdling, or other changes, throw the bottle away.

The liqueurs will have the best flavor after a few months of sitting on the shelf (aging). They will begin to lose their bright color and some flavor after one year but they will not “go bad” because the alcohol is the preservative. I usually have no problem using them up within one year.

Avoid storing your spirits near a radiator, by a windowsill or on top of the fridge. All spirits and liqueurs are best stored in a dark and cool place, although general room temperature is fine if it doesn't alter too much. High temperatures will evaporate the alcohol.

If you have decided to prepare a simple fruit liqueur, you can usually expect that it will last for several months thanks to the alcohol it contains. With cream or egg liqueurs, on the other hand, you can assume that they will only remain edible for between two and four weeks and should therefore be used up promptly.