Well, it’s that time of year once again, with sugar plums dancing in my head. I love all of the flavors of the holidays, yet, not so much gingerbread. I don’t dislike it, it’s just not one of my top holiday flavors.
That is, until I discovered a recipe for gingerbread liqueur, on a now non-existent blog.
I guarantee that this liqueur will make your spirits merry!
Gingerbread Liqueur
Printable recipe below
1/2 cup chopped ginger
1 cinnamon stick
6 whole allspice slightly crushed
5 whole cloves
Fresh nutmeg
1/4 cup molasses
1 heaping tablespoon brown sugar
1/2 cup vodka
1/2 cup brandy
1/2 cup spiced rum
Put everything in a clean jar.
I doubled the recipe, because I’ve made this before and I know how good it is!
Give the jar a good swirl to make sure the brown sugar and molasses are well stirred, then set the jar in a dark cool place for at least a week. When ready to use, strain into a clean bottle.
Since I’m so creative with cocktails, I add 1/2 & 1/2 to some of the liqueur and called it done.
If you really want to be fancy, add a rim of flavored or just pretty sugar. This was cranberry sugar, but I just did it for the photos!
I don’t let the liqueur sit longer than a week. I find that cloves and cinnamon sticks can lend bitterness if too much time passes.
And I found these adorable gingerbread cookies! Redundant, but cute!
I think the liqueur would be good not only with 1/2 & 1/2, but also with a splash of club soda. Next time, because it’s all gone!
Gingerbread Liqueur
1/2 cup chopped ginger
1 cinnamon stick
6 whole allspice slightly crushed
5 whole cloves
Fresh nutmeg
1/4 cup molasses
1 heaping tablespoon brown sugar
1/2 cup vodka
1/2 cup brandy
1/2 cup spiced rum
Put everything in a clean jar.
Give the jar a good swirl to make sure the brown sugar and molasses are well stirred, then set the jar in a dark cool place for at least a week.
When ready to use, strain into a clean bottle.