Make Your Own Ginger Liqueur - Quick, Affordable & Easy!
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- เผยแพร่เมื่อ 27 ก.ค. 2024
- Making Ginger Liqueur at home is easy, cheap and simple, so today I’ll show you how to make this fiery & delicious ingredient! Even though ginger in cocktails is usually used as a syrup, this Liqueur will have a longer shelf life, while only costing you a fraction of what you’d pay for store-bought options - which honestly, are quite hard to find. It will be a quick recipe, so we’ll then test it out in two cocktails, the Golden Pill and the Ginger Gin Mule, so you’ll be able to test your DIY Ginger Liqueur straight away! If you’re into making homemade ingredients and elevating your cocktail game, then you won’t want to miss this episode. It’s fiery Cocktail Time!
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0:00 Today on Cocktail Time
0:42 Making Ginger Liqueur
3:57 The Golden Pill Cocktail
5:21 The Ginger Gin Mule
6:38 Bottom of The Glass - Fermentation Coming Soon!
7:17 Outro + Recipes
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #ginger #diy
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Which cocktail are you making first with this DIY Ginger Liqueur 🤩?
Try Liber & Co’s Fiery Ginger Syrup 🔥: bit.ly/CTandLiber
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Your homepage list 185 grams of Cognac instead of water. Maybe you want to change that.
Not sure if anyone has mentioned this yet, but there are 2 types of Ginger (Old Ginger & Young Ginger) to tweak the desired flavour to your drink.
Old Ginger: Has less juice and is Spicier with less aroma/fragrant; and
Young Ginger: Has more juice, not as spicy but has much more aromatics.
I personally use 50-50 as a safe start for most drinks, but then adjust the ratio for specific cocktails based on what is needed.
Best cocktail channel .
Go on
Hey Kevin and all! I work in a restaurant where ginger/turmeric are hugely important ingredients... We used to run ginger through a juicer but we never felt like we got enough yield from it. Ginger is so fibrous and wants to retain it's juice. We have found the best yield is to blend ginger in a vitamix with equal parts water and then pass through a chinois sqeezing for as much yield as we can. Even with adding water, it yields a super nice and concentrated ginger juice for syrups, wellness shots, etc.
Thanks for sharing!
🫚 You may have created the next “bartender’s ketchup”. I first added this to the fresh carrot and celery juice I made and it was a big, big improvement over the plain juice. No saline needed.
The second was a 1/4 oz added to a Negroni. Is subtly changed the bitter bite to a heated bite. While still letting the Negroni shine.
I can’t wait to experiment more!
That's great to hear! Share your next successful experiments with recipes as well. 🤩 Cheers!
I’ve been meaning to juice some ginger, and with your recipe I just might do it today! I was at a Caribbean all-inclusive resort earlier this year, and noticed the bartenders juicing ginger by day. Instead of carrying ginger beer for mules and whatnot, they’d use this fresh juice, simple syrup, and club soda. I ended up experimenting the entire time I was there, asking them to add splashes of ginger juice to all sorts of cocktails, or even to Coke or coffee.
Juicing ginger is a game changer! Enjoy the liqueur and report back how it turned out!
With Coke is nice 😋🤤
You are my cocktail and my sartorial hero. Thank you.
Haha thank you, I appreciate that! Cheers!
Long time subscriber, first time commenter. This is the absolute recipe I’ve been looking for!!! I have so many cocktails that this will be of use for!
Love it, thank you! Hope it turns out exactly as you like it 💪
I’m definitely trying the Ginger Gin Mule😍
Cheers!🫚🥂
Hope you'll love it! Cheers! 🫚
THE WAIT IS OVER!🙏🏽🙌🏽
Cheers!
🫚🫚🫚🫚🫚 the extra emojis are for my fellow cocktail friends who couldn’t find the ginger emoji. Bottoms up!
Much appreciated!
I love how this came out after i just finished making ginger beer lol
Ginger everywhere! 🫚
Do you know any vodka that is sold in Europe that can be used for liqueur production?
I'm wondering if it would pair well with a sloe gin or if that would just end up too sweet. Wrong time of year, but you could probably work that into a proper eggnog for a kind of a gingerbread thing if you started with one of the more "briskety" bourbons.
Approx how much ginger did you use in grams? Don't have a juicer so have to blend it
Would love to try this, but I don't own a juicer. Do you think you can get the juice by pureeing the ginger and straining through a nut milk bag? Or maybe utilizing the sugar to pull some of the ginger's liquid out via an oleo saccharum?
putting it in a blender turns it into tiny chunks but it doesnt allow as much juice out to be extracted the way juicing does.
Before I bought a juicer, I did it the Old School way by using a grater and then straining and squeezing it through a nut milk bag. Fair warning though, it's a lot of work. haha
Hello, Mr Kos, is it better to use the Ginger Liqueur or Syrup with soda water instead of ginger beer? For example, in a dark and stormy. I'm having some difficulty in finding ginger beer here in my location. Sorry to bother you, but if you may answer me I'd be really appreciated. Thank you.
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I'd definitely try both those drinks (maybe going a bit heavier on the honey as I find whiskey/bourbon too bitter) and I also think my mother have a juicer somewhere! Any suggestion to use the pulp and fibres left from it?
For the pulp and leftovers you could make a tincture or a simple syrup with it?
@@jackhoolan2653 most of the flavour would be gone, though. Maybe used in biscuits, as a mild undertone with brighter notes than using dried ginger
There is still enough for a tincture (you would need to use more of it) or as you said in a biscuits.
@@KevinKos thanks! If I'll end making it I'll try to remember about updating!
Could you recommend simplifications for people who dont have a juicer, stirrer or any specialty equipment?
In Jeffrey Morgenthaler's The Bar Book his method is to blend the ginger with hot water and sugar. You could do something similar with the liqueur ingredients, then strain the mixture (so sth like blending the ginger, sugar and hot water, then add vodka and blend so that you're not heating up the alcohol)
any advice to keep syrups from going bad ? I recently made a home-made elderflower syrup that i boiled several minutes + added vodka after to try and keep it as long as possible but it went bad in just a week...
2:1 sugar to water, and keep it in the fridge. Specifically for elderflower, I'd say if you want a truly shelf stable solution you should go with a liqueur like St germain
You can put the syrup in the freezer. Most syrups have a high enough sugar content to keep it from freezing!❄️
Art of Drink goes into good detail on this topic. Highly recommend his channel.
I just made Kevin’s Elderflower liqueur recipe and made the abv 25%. It’s not going to go bad.
Likewise I also made Falernum and Limoncellos with abv of at least 20.
It’s a good way of making liqueurs and easy to remember.if you use 40% vodka, that it needs to be at least half of the final
Product by volume.
These will never go off.
🧑🦰 this is the closest thing I could find to ginger
another great video. I would love to post a ginger emoji but it don't exist in the youtube emojis list
Ah man, I have it on the mobile app 🫚. A little hack if you'll ever need an emoji and can't find it in the list - google the name of the emoji and copy it from the results 😎
@@KevinKos 🫚
What is thename of the magnetic?
The link is in description.
How would this be altered if you didn't peel the ginger first?
I am not sure. Maybe some more earthy notes? There is only one way to find out 😀 Cheers!
🫚I usually drink it in a super healthy morning drink that's bitter and disgusting , your cocktails will renew my ginger love😆😁
Life's all about balance and it's time to balance out the morning ginger with some evening ginger liqueur 😎😅
@@KevinKos Wise words Kevin 🥂 cheers to that!
Hei Mr Kos. The juicer link isn't there sir?!
I added it additionally. Thank you for letting me know! Cheers!
Hi, im a chemist and i dont see how a seporatory funnel would help with the precipitate? You might mean something else?
I think any funnel with a valve would work, but it's abour letting the solids precipitate and discarding that bottom layer
Still waiting for the Slytherin cocktail 🐍
In "imperial" system you need 3 foot of ginger
😅
What kind of vodka (which covers the 95% of the cost) do you use and how much does it cost locally?
A week ago I tried your elderflower liqueur. It was erfect (although guys, do not use brown sugar saying "well what could be wrong with it?").
One Absolut Blue Vodka 0.7L costs $15 in my country. The liqueur needed 0.5L so it the cost was $11 + about $1 other ingredients. That's twice as much as you promoted in the video image. You can buy vodka so cheap? And there are way cheaper elderflower liqueurs for like $16, probably the taste is not much worse.
I also wonder if it's worth to use the cheapest vodka or other kind of alcohol when creating liqueurs at home?
Vodka covers 60% of the cost. The rest is sugar, juice, acids and water. The vodka that I used costs 14€ € per 1L (most bars can get it even cheaper since they are buying it in bulk and with the deducted VAT) and the price is calculated to the 700 mL bottle.
@@KevinKos Thanks for the reply. Now all I have to do is to open a bar in another coutnry. :)
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Ive been making Hot Toddys like this for years.
Smart!
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🫚 definitely have to give this a shot when my current bottle of ginger liqueur runs out.
Which one do you have?
@@KevinKos the same bottle as in the video, the King’s ginger is good but it’s the first ginger liqueur I’ve tried.
🫚 this would be great for a punchier verson of an earl grey marteani, swapping the simple for ginger liqueur
Cheers!
(Just pretend I put a ginger emoji here, I couldn't find one lol)
🙌😂🫚
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I guess this will have a shelf life of multiple months?
Or even years.
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That's a peanut but honestly it looks similar enough lol
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