I made this with lemon peel instead of orange and vodka instead of brandy as I thought it would complement the flavors of the Honey & Hearth cocktail best, but feel free to try the original if you prefer; I think either would be delicious. Give yourself a few days to make this; most of the time is inactive. Adapted lightly from Serious Eats.
Prep: 10 minutes
Cook: 30 minutes
Resting Time: 3 days
Servings: 16 servings
- 2 ounces (55 g) ginger root, peeled and sliced into thin coins
- 1 vanilla bean, split lengthwise
- 1 cup (200 g) sugar
- 1 ½ cups (355 ml) water
- 1 ½ cups (355 ml) vodka
- 1 lemon (preferably Meyer)
Combine the ginger, vanilla, sugar, and water in a medium saucepan and bring to a boil over high heat. Lower the heat to medium-low and simmer until the ginger is tender, about 20 minutes. Let cool to room temperature.
Pour the syrup along with the ginger and vanilla into a sterilized 1-quart mason jar and add the vodka. Use a T-shaped vegetable peeler to peel the yellow zest of the lemon away in long strips and add it to the jar as well. Seal the jar and let the syrup sit for 24 hours.
Remove the vanilla pod and steep the mixture an additional 24 hours. Strain the syrup through a coffee filter, discarding the solids and storing the liqueur in a sterilized jar; you may need to strain it in batches and change the filter several times. Let sit for 24 more hours to mellow the flavors.
Store the liqueur in a cool, dry place for up to 1 year, or in the refrigerator. If the mixture becomes cloudy or develops an off-flavor, discard.