Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients

Gingerbread Liqueur – for your Holiday “Spirit”

54 Comments

Gingerbread liqueur

Are you in the holiday spirit yet? Well, I still feel like I’m a bit lacking in that department, so we have whipped up a new holiday “spirit” of the booze variety.

Do you like gingerbread? I love it, and it seems a shame that it is not often enjoyed outside of the holiday season. I set out to make a liqueur that tasted just like gingerbread and I think I nailed it!

gingerbread ingredients 2

Gingerbread Liqueur

1/2 c. Fresh Ginger, peeled and chopped
1 small cinnamon stick
3 whole cloves
A few pinches of freshly grated nutmeg
1/4 c. Blackstrap Molasses
1/4 c. Water
1 T. Sugar

1/3 c. Rum
1 c. Vodka
1 c. Brandy

Gingerbread simmer

Combine the first 7 ingredients (everything except the liquor) in a small saucepan.bring to a simmer on low heat and continue to simmer for 10 minutes, stirring frequently.

Allow to cool completely. Pour the cooled ginger/molasses combination into a quart jar. Add the rum, vodka, and brandy. Close the jar and shake well to combine.

After 48 hours, strain the solids out of the infusion with a mesh strainer, and then strain well through cheesecloth and/or jelly bag. I had no luck trying to strain this through coffee filters, so I doubled the jelly bag and strained it a few times.

Allow the infusion to rest for about 4 more days, then enjoy! This time is essential in allowing the molasses flavor to incorporate into the liquor.

The ginger taste is very strong, and the molasses and spice makes this taste just like gingerbread. This will be lovely in some cocktails with milk or cream, and a bit of sweetener (we may just have tested out a few last night). And I suspect this will make for another amazing boozy-milkshake…

Now I’m ready to get into the holiday spirit…

Cheers!

Related Posts:

Holiday Fun Time! – Home infused liqueur recipes for the holidays

Ginger-Lime Gin

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Author: Alicia

Infusing at home with inspiring and seasonal ingredients. Join us in making delicious cordials, liqueurs, boozy fruits and cocktails.

54 thoughts on “Gingerbread Liqueur – for your Holiday “Spirit”

  1. This looks really good! Now, can you use white rum — or is really better if you use spiced or dark?
    Kenley

  2. I have to go to the store and get some ginger IMMEDIATELY. This sounds like a perfect liqueur to sip all winter!

  3. That sounds awesome! I love gingerbread and I love the idea of this (or really, any boozy thing) in a milkshake. Yum — that would definitely get me in the holiday spirit!

  4. Oh boy! This sounds so wonderful and VERY comforting!

  5. Hi Alicia,

    I am making several of your infusions as holiday gifts (THANK YOU!!!). Would this be best prepared closer to the date gifted or once it has infused properly is it good indefinitely?

    Thanks!

    • Hi Sara, you definitely do not need to wait to make these, if anything they tend to get tastier over time, so go ahead and make them now. Thanks for asking! The exception would be the Irish Cream which does need to be refrigerated and should be consumed in a few weeks. Which ones are you making?

      • Oh sorry, I can see how unclear that was! I was wondering specifically about the gingerbread liqueur and whether it was ok to make now. I have some coffee and winter spice already in the works and wanted to add this gem. But since it’s ready after 4 days I wasn’t sure if it would be better to wait….thanks for clearing that up! I will make some today :).

  6. Alicia, what a beautiful licorice color! Sounds fabulous for the holidays.

  7. That sounds really good. i may have to try some.

    • Thanks Brian, I hope you like it… If you make it, I will be interested to hear what you think of it compared with the other infusions you have made. Cheers

  8. Looks /sounds great…I want that milkshake…

  9. I too think gingergbread is so delicious it should be enjoyed year round and not just at Christmas! I will be giving this a try!

  10. That. Looks. Awesome. And another boozy milkshake? Yes, please!

  11. What an awesome idea. BRILLIANT. I will certainly try this one. hmmm….

    if you are still in need of some Christmas recipes, I can recommend this app:

    https://www.facebook.com/smartcaruk/app_538476539514757?ref=ts

  12. I can’t find blackstrap. Do you think it would work with Brer Rabbit Full Flavor Molasses?

    • I think you should try it with the full flavor molasses. And at the end of the “resting” period, if you feel it needs more molasses flavor, add another tablespoon or two and let it sit for a few more days. It took a few days for the molasses flavor to really come through. And depending on how strong you want the flavor, you can just play around with how much you would need to add. I really like the molasses flavor in gingerbread, and the blackstrap is such a strong flavor that it may just mean you’ll need to add more of the full flavor. Good luck!

  13. Love the site and infusions! Successfully made the Gingerbread Liqueur in a double batch with full flavor molasses and it turned out Great! Will be making the Chocolate-Orange next.

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  15. This sounds like the perfect hostess gift for my cousin who loves gingerbread and liqueurs…the best of both worlds! Of course I must make a batch for myself first to test it out…”quality assurance”, you know. ;) When Thanksgiving arrives, my cousin’s gift ought to be just right. :)

  16. How about in eggnog?? Yummy!

  17. Hello, I love this recipe! The only thing I must ask is about the measurements. As a Brit I’m assuming c. is cup and T is tablespoon?

    Thanks!

    • Thanks Cat! Yes, you are correct – the ‘c’ is for cup and the ‘T’ is for Tablespoon. I imagine you can find a good website to do conversions. Cheers~

  18. I’m making this gingerbread liqueur now… but have you come up with a cocktail for it? not a martini, btw, but something tasty?

  19. I’m making this now, along with coffee bourbon, chocolate brandy, and apple pie bourbon, to give as gifts (and some to keep for us to try!).

    I’m thinking that in addition to the milkshake, this would be good in just a warm glass of milk, maybe sweetened a bit. I’m not one for a strong drink but prefer just a splash of liquor with a lot of mixer, but I was intrigued by the idea of the flavor of vanilla vodka with it, so I added a vanilla bean to see if I could get a hint of the flavor without more alcohol.

    Will test in a few days and report back! Well, most of the infusions won’t be ready until December, but it’s nice to see that this is a short infusion time so we can taste something sooner!

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