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%
Print Recipe
Pin Recipe Instructions
- First peel the ginger and cut it into very fine strips. Mash the cinnamon stick and cardamom pods and cut open the vanilla stick.
- 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.
- 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.
- Let the mixture stand in a dark place for about 8 weeks, shaking occasionally.
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