Fresh Ginger Liqueur

Yields: About 750ml | 4–7 day steep | Canton-style heat

Ingredients

• 8 oz Fresh Ginger Root, peeled and thinly sliced (about 2 cups packed slices)
• 2 cups Cognac, Brandy, or Vodka (cognac/brandy = richer; vodka = cleaner heat)
• ¾ cup Honey
• ½ cup White Sugar
• ½ cup Filtered Water
• 1 Vanilla Bean, split or 1 tsp Pure Vanilla Extract
• Pinch Fine Salt

Instructions

1. Steep the ginger: Put sliced ginger in a clean quart jar. Cover with cognac (or vodka). Seal and shake. Steep in a cool, dark place 4–7 days, shaking daily. Taste at day 4 — you want assertive ginger, not paint-thinner heat. Strain through a fine-mesh sieve; press the ginger, then discard.
2. Honey syrup: Warm water, sugar, and honey just until dissolved (do not boil hard). Cool. If using a vanilla bean, steep it in the warm syrup while cooling.
3. Combine: Mix the ginger infusion with the cooled syrup. Add vanilla extract if you skipped the bean; add the pinch of salt. Taste — more syrup if it is too hot, more infusion if it is too sweet.
4. Rest: Bottle and rest 2–3 days so the honey and ginger marry. Strain again if cloudy. Store cool and dark.