Ginger Brandy

Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems about one meter tall bearing narrow leaf blades.

The ginger will need peeling (use a teaspoon) and slicing before use. Alternatively use crystalised ginger, you don’t need to add any sugar to the liqueur and you can eat the ginger once you’ve strained it.

Ingredients:

• 700ml Brandy
• 200g Root GInger
• 200g Granulated sugar

Slow Method:

1. Add the prepared ginger to a 1l Kilner Jar.
2. Add the sugar and Brandy.
3. Put into a cool dark place and leave for 3 weeks.
4. Shake the jar every day until the sugar has dissolved.
5. Strain into a clean bottle and test for taste. Add extra sugar if needed.
6. Enjoy your Ginger Brandy

Fast Method:

1. Add the prepared ginger to a 1l Kilner Jar.
2. Add the sugar and Brandy.
3. Put into a water bath at 65°C for 3 hours.
4. Strain into a clean bottle and test for taste. Add extra sugar if needed.
5. Enjoy your Ginger Brandy.

Mark’s Top Tip: Try substituting the Brandy for Gin, Rum, Whisky, or Vodka. Adding half a vanilla bean and or orange peel will add another dimension.