Ginger Brandy

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Drinks
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 piece (s) ginger (approx. 5 cm long, 2 cm thick)
  • 0.5 stick ½ cinnamon
  • 1 teaspoon cardamom capsules
  • 0.5 ½ vanilla pod (s)
  • 1 sprig rosemary
  • 50 g rock suar
  • Sea salt, a few grains
  • 70 ml water
  • 700 ml schnapps, 40%
Ginger Brandy
Ginger Brandy

Instructions

  1. First peel the ginger and cut it into very fine strips. Mash the cinnamon stick and cardamom pods and cut open the vanilla stick.
  2. Put 2/3 of the ginger, cinnamon, cardamom as well as the vanilla, the rock sugar and the sea salt in a saucepan, add water and bring to the boil. Let the brew cool down completely.
  3. Strain after cooling, pour the collected stock into a well-sealable glass vessel, add the remaining ginger and rosemary sprig and top up everything with the schnapps.
  4. Let the mixture stand in a dark place for about 8 weeks, shaking occasionally.

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