Ginger Liqueur

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.
Author: The Bojon Gourmet


  • 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, 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
  • 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. If the mixture becomes cloudy or develops an off-flavor, discard.
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!