Ginger Liqueur

[shipperx]

So in planning the Christmas Eve menu, I was intrigued by this cocktail from Rachel Ray (generally, I'm not a huge fan of Rachel Ray recipes, but where cocktails are concerned, I'm willing to go for something that looks sweet.  (Yeah, yeah, Girly drinks.  Whatever. Those are the only drinks that I like.)

Ginger Snap Cocktail

• 1 1/2 ounces vodka
• 1 ounce ginger liqueur, such as Domaine de Canton
• 1 ounce fresh lemon juice
• 1/4 teaspoon agave syrup
• 1/4 teaspoon peeled and grated fresh ginger
• Pinch ground cinnamon
• Pinch ground cloves
• Pinch grated nutmeg
• Ice
• Cinnamon stick, for garnish

Directions

Shake all together the vodka, ginger liqueur, lemon juice, agave syrup, grated ginger, cinnamon, cloves and nutmeg in an ice-filled cocktail shaker. Strain into a chilled cocktail glass. Garnish with a cinnamon stick.

*  *  *  *

So, I went searching for Domaine de Canton liqueur and discovered that no one around here carries it (at least not that I or that my sister could find).  I did find a DIY recipe that I think I may try since in addition to the above cocktail, it's a good pairing for apple cider or egg nog.

This homemade ginger liqueur tastes so elegant that people will not believe you made it yourself. It can compete with Domaine de Canton on flavor—for less than half the cost and only 20 minutes of work. The steeping time is very short, so this is a perfect DIY holiday gift...if you can bear to part with some.

Notes:
Peeling ginger with a spoon allows you to navigate the curves and bumps more easily than using a peeler. Store as you would any liqueur—no refrigeration is required. This should keep for a year, but if it develops off flavors or a cloudy appearance, discard it.

Ingredients

• 2 ounces ginger root
• 1 vanilla bean
• 1 cup sugar
• 1 1/2 cups water
• 1 orange
• 1 1/2 cups brandy

Procedures

1. Peel the ginger and cut it into thin slices. Split the vanilla bean in half lengthwise.

2. Bring the ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until ginger is soft—about 20 minutes. Let the syrup cool. Do not strain yet.

3. Zest the orange and place the zest only in a sealable glass container along with the syrup and brandy. Seal and shake, then let this mixture steep for one day.

4. After one day, remove the vanilla bean and let the mixture steep for an additional day.

5. Strain mixture through a coffee filter into your bottle or jar for storage. Let it sit for one more day before using to let flavors mellow.