A balanced diet is a cookie in each hand. – Anonymous
After my foray into the world of Baklava liqueur I started wondering what else I could translate from baking to booze…
|Steep for two weeks.|
What if you could instil the essence of a gingersnap cookie into a liqueur? Sounds daunting, doesn’t it? Well it wasn’t really, and I have pulled it off!
This liqueur tastes so much like the cookie it’s amazing. As you can see by the pictures, I only filled the bottles up halfway. No, it isn’t because I am cheap. There’s a method to my madness.
At Christmas I will tie a note to the top of each bottle with instructions to fill the rest of the bottle with coffee or cereal cream and shake. I can’t do it beforehand because the shelf life of refrigerated homemade cream liqueurs is not much more than a week.
Of course, they can opt to not add the cream. I can see this liqueur being stunning in a gingersnap martini, or perhaps as a mixed drink booster with club soda. I would avoid using fruit juice with this like the plague.
This liqueur is my own creation. You won’t find this recipe posted anywhere else, at least not yet anyway… I hope that you try it. It’s really one of the best liqueurs I’ve ever made.
Time: 2 weeks
|Snazzy labels suitable for liqueur bottles. Download a printable|
file for free here. They say "Sam & Ella's Cookin' School."
1/2 cup fancy molasses
1/2 cup light brown sugar
1 cup water
2” cinnamon stick
4” fresh ginger, sliced (no need to peel it)
6 whole allspice berries
2 cups grappa or vodka
1 L Mason jar
Combine all the ingredients except for the vodka in a saucepan. Bring to a boil and keep at that heat for 5 minutes.
Let the mixture cool and then add it, with the vodka to a Mason jar.
Seal the infusion and let steep for 2 weeks, shaking occasionally.
After the 2 weeks, strain through a fine sieve and bottle. Makes 4 375 ml bottles, filled half-way.
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Questions? Comments? Derogatory remarks?