INGREDIENTS:
1 Tbsp. Ginger Root, Sliced Thin
2 Cinnamon Sticks
3 Cloves
1 Vanilla Bean
1/2 Cup Granulated Sugar
1/2 Cup Molasses
2 Cups Vodka
TOOLS:
1 Qt. Infusion Jars with tight lids, Lg. Jar for straining (I use jumbo mayo jars), Large Metal Strainer, Coffee Filters, Decorative Bottles, Labels
DIRECTIONS:
Add all your ingredients together in the infusion jar and tighten up the lid. Shake well and put into your refrigerator. Shake every day, checking for the flavor profile each day. Distill for a minimum of 2 weeks and up to 1 month (I have heard of some people letting their liqueur perk away for a year but I never have that kind of patience).
When the liqueur has reached the flavor level you desire get out your straining tools and patiently pour it through the coffee filter lined metal strainer to remove any sediment.
You're now ready to bottle up and label your home made Gingerbread Liqueur for your own use or as a gift.
Check out some of my fun Personalizable Cocktail Themed Labels for your new booze!
