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 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
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
Boozed + Infused 
December 8, 2012 at 10:35 am
This looks really good! Now, can you use white rum — or is really better if you use spiced or dark?
Kenley
December 8, 2012 at 10:39 am
Thanks Kenley! Great question… I actually used white rum, but it would probably work with a dark rum. I would hesitate to use the spiced, as it might interfere with the other flavors. Cheers~
December 8, 2012 at 10:40 am
Great, Thanks! Also great since I have white rum on hand 😉
December 8, 2012 at 10:41 am
how did your other infusions/liqueurs turn out? Have you tried any of them yet?
December 8, 2012 at 10:43 am
We had the caramel apple at Thanksgiving (posted and tagged you in that) and actually, I am filtering the Chocolate Orange today and should be doing the post either later this afternoon or tomorrow!!
December 8, 2012 at 10:39 am
I love the color!
December 8, 2012 at 10:40 am
Thanks Joseph! The color from the molasses is strong stuff…
December 8, 2012 at 12:44 pm
I have to go to the store and get some ginger IMMEDIATELY. This sounds like a perfect liqueur to sip all winter!
December 8, 2012 at 3:44 pm
I hope you like this one Eileen!
December 8, 2012 at 4:41 pm
Thanks–it smells amazing! I also put on a batch of cranberry orange liqueur for good measure. Hooray!
December 9, 2012 at 10:27 am
Hooray for you! Cheers to some happy holidays at your house!!
December 8, 2012 at 1:11 pm
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!
December 8, 2012 at 1:27 pm
Thanks Jessamine! You would love the coffee bourbon milkshake we made last time! (any chance you are going to the PDX Food Swap next weekend?)
December 9, 2012 at 12:47 pm
I’ve never done one before but just read up on them. Sounds awesome! Sadly no, I’ll be out of town next weekend but in the future, I’d love to go to one. Do you go often? I’d love to know more about them!
December 9, 2012 at 1:44 pm
This will be my first time doing a food swap. I’m very excited!
December 10, 2012 at 9:12 pm
i want a full report when it’s done! I’d love to participate in one sometime…
December 8, 2012 at 6:12 pm
Oh boy! This sounds so wonderful and VERY comforting!
December 8, 2012 at 10:52 pm
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!
December 9, 2012 at 10:12 am
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?
December 9, 2012 at 1:12 pm
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 :).
December 8, 2012 at 11:04 pm
Alicia, what a beautiful licorice color! Sounds fabulous for the holidays.
December 9, 2012 at 10:08 am
Thanks Anne!
December 9, 2012 at 4:55 am
That sounds really good. i may have to try some.
December 9, 2012 at 10:09 am
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
December 9, 2012 at 1:25 pm
Looks /sounds great…I want that milkshake…
December 10, 2012 at 8:47 am
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!
December 10, 2012 at 9:52 pm
I hope you like it Steph! We were already enjoying some cocktails with it and the gingerbread flavor is really strong!
December 11, 2012 at 11:13 am
That. Looks. Awesome. And another boozy milkshake? Yes, please!
December 12, 2012 at 7:51 am
Thanks Lauren, I guess I’m not surprised that the boozy milkshake got your attention!
December 11, 2012 at 12:31 pm
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
December 12, 2012 at 7:50 am
Thanks Karen! Hope you like it…
December 12, 2012 at 5:48 am
I can’t find blackstrap. Do you think it would work with Brer Rabbit Full Flavor Molasses?
December 12, 2012 at 8:01 am
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!
December 13, 2012 at 12:37 am
No worries, I put out a distress call on our local expat forums, and found some today!
December 13, 2012 at 7:08 pm
Your resourcefulness is really something! I think it comes from all the good booze you’ve had to try so hard to find.
December 22, 2015 at 1:54 am
I’m actually making this with the Brer Rabbit Full Flavor right now. I did add a little brown sugar and was a bit more generous with the cloves, I love clove. The inital brew has a great flavor, the ginger is very upfront and i love it!! I think im going to add a bit of orange peel until i strain to add a bit of brightness. Very excited for the final product in a few short days and, i cant wait to gift these to family and friends. Thanks for the great idea!!!
February 16, 2016 at 9:07 pm
That’s great Elissa! Cheers~
December 23, 2012 at 10:48 am
Merry Christmas, Alicia!!
January 3, 2013 at 6:21 pm
Thanks Deborah!
January 1, 2013 at 9:21 pm
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.
January 3, 2013 at 6:32 pm
Thanks Jeff! You will love the chocolate orange! Cheers~
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August 24, 2013 at 8:36 am
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. 🙂
August 24, 2013 at 8:38 am
Thanks Skye, I hope you and your cousin love this!
September 25, 2013 at 3:30 pm
How about in eggnog?? Yummy!
September 25, 2013 at 6:51 pm
Yum, I have not tried it with eggnog, but I think I might have to try it! I hope you try making this is you love gingerbread. Cheers~
October 5, 2013 at 11:34 am
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!
October 5, 2013 at 2:04 pm
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~
November 17, 2013 at 2:56 pm
I’m making this gingerbread liqueur now… but have you come up with a cocktail for it? not a martini, btw, but something tasty?
November 17, 2013 at 7:14 pm
Hi there, it seems I did not write down my cocktail recipes… I think this will be great with a little half-and-half, and maybe a touch of vanilla vodka. I have heard it is tasty with a little creme de cacao. I think it will be amazing with vanilla ice cream as a boozy milkshake. And Measure and Stir came up with a few really nice cocktails. You may want to give these a try: http://measureandstir.com/2013/01/25/measure-and-stir-x-boozed-and-infused/
cheers~
November 18, 2013 at 5:12 am
Thank you! This helps a lot!
November 20, 2013 at 10:17 am
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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