Though brandy is the spirit made when you distill wine, it can also be made from an array of other ingredients, including peaches, apples and berries. Ginger brandy is a cold remedy, dessert flavoring, and a tasty liqueur you can sip after dinner. In many areas, distilling brandy at home is illegal; yet, using another method, it's still possible to make your own ginger brandy.
Things You'll Need
- 2 canning jars with lids
- 1 oz. fresh ginger root
- 1 qt. pure diluted alcohol or brandy
- Butcher knife
Using a butcher knife, cut the ginger root into pieces. Macerate the ginger pieces with a mallet, so the juice and flavor inside the ginger is released. Drop the ginger pieces into a canning jar.
Pour in the alcohol or brandy, filling the jar to the top. Screw the lid on tightly and shake. Place the jar in a cool, dark area.
Shake the jar at least twice each day to help activate the infusion process. Wait four weeks to open the brandy. Rest a strainer over the mouth of an empty canning jar.
Pour your brandy into the empty canning jar, letting the strainer filter out the ginger pieces. Repeat the straining process if the brandy's not completely clear of ginger pieces. Discard the filtered-out ginger pieces. Pour your ginger brandy into a decanter to serve or keep for later.
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