making your own
Ginger
Rum Liqueur
In addition to being an excellent addition to the bar, this liqueur can also be used in the kitchen, as an aide in marinades or as a secret ingredient in desserts (how about a ginger-infused merenge topping for your pumpkin pie?)
Ingredients
1 Cup White Sugar
1/2 Cup Brown Sugar (packed firmly)
1 1/4 Cups Water
3 Tbsp chopped Ginger Root (use a fresh, heavy piece)
3 Whole Cloves
1 tsp Black Cardamom Seeds
1 tsp Orange Zest
1 Cup of Light White Rum (low congener level) at 50% ABV
1/2 Cup of Aged Rum (medium to high congener level)
Procedure
Make a simple syrup by combining water, white and brown sugar, constantly stirring over medium to high heat until it reaches the boiling point. Add the ginger, cloves and cardamom and boil for 5 minutes.
Remove from heat let stand until it reaches room temperature. Strain the syrup through a fine mesh strainer to remove all the solids.
Place the liquid in a clean, 1-quart container, add the orange zest and both rums. Seal the container, cover it and let it stand in a cool, dark place for 1 month.
Strain the orange zest and allow the liqueur to rest for one more month (you can use the zest as decoration in cocktails!).
Filter or rack the liqueur into its serving decanter and enjoy!