Simple GINGER LIQUEUR Recipe

[@FlourEggsYeast]

Love how you are using the community page to see what to make!!!

[@RobsHomeBar]

I actually had this one in the works already ...but I'm glad the viewers voted for it! haha

[@FlourEggsYeast]

@@RobsHomeBar 😂

[@camv5193]

This seems to be quite healthy and fresh. That makes it a diet drink!

[@RobsHomeBar]

it's totally healthy! :P

[@prariedoggin]

Looks tasty, and I agree - ginger flavours are best when they blow the back of your head off. Looking forward to the video on Friday!

[@RobsHomeBar]

yea.. you don't want mild ginger flavor! It's gotta be intense... especially if you're mixing drinks with it.. a mild flavored liqueur will disappear in a cocktail

[@prariedoggin]

@@RobsHomeBar couldn't agree more. I appreciate your channel in particular because it looks like we share similar flavour preferences and you're often trying new (to me) drinks instead of doing the same things you see everywhere else.

[@RobsHomeBar]

@@prariedoggin thanks! I appreciate that! …I definitely do try to find unique and different sounding drinks. Tomorrow I’m filming the 4 ginger cocktails, they’re all drinks I haven’t tried before so it should be fun! 😁

[@TheWhiskeyNerd]

Now this sounds like something to spice up some warming winter drinks!

[@RhubarbAndCod]

Hahah... when you can't get your hands on it, it's time to go make it! It's really true, we have a miserable time getting our hands on liqueurs here in Ontario. My partner is coveting a bottle of Crème de violette he picked up in Boston like seven years ago! This looks fantastic, and perfect in a Penicillin! We'll have to do some up for ourselves. Thank you Rob!

[@RobsHomeBar]

I was lucky to get one of the last Giffard Crème de Violette at LCBO before they stopped carrying it! 😜 …most everything else I have to make myself! Haha

[@RightontheMark8313]

Man that looks like a warming drink! Another good one my friend!

[@RobsHomeBar]

Cheers! Thanks for watching!

[@richwoodster]

Have to try this! Will let you know. Love the cocktail at the end.. looks and sounds amazing!

[@RobsHomeBar]

So good! And you can really control the spicyness of your liqueur! (I like ginger really spicy! )

[@TheTribalBarGuy]

I struggle with ginger flavor, but this liqueur indeed looks like a "MUST TRY" product. Thanks Rob. P.S. The way you garnish this Penicillin is fantastic. Cheers!

[@RobsHomeBar]

thanks! I love ginger liqueur and it works so well in the penicillin!

[@TheTribalBarGuy]

@@RobsHomeBar Thanks to you my shopping list will run forever. 😆

[@fahimalsakaf3486]

Yes sir. I been waiting for this 👍🏿. Keep up the great content.

[@RobsHomeBar]

Cheers! Glad you enjoyed it!

[@schruffy]

Here in Montreal all I can find is 70% grain alcohol other than that there is nothiing over 40%-43%. Love your recipes for liqueurs, and can improvise with what we get here, thanks...

[@RobsHomeBar]

Thanks! That grain alcohol will work great in liqueurs! Especially for liqueurs where you don’t want a strong spirit flavor!

[@Keinoscraftedcocktailservice]

That’s is great bro I would like to this try this wonderful content bar I got no ginger liqueur so this would be a great way to know how to make it 🔥🔥💯🙏🏻🙏🏻💯

[@RobsHomeBar]

Thanks! Yea it's super easy to make and it's a great liqueur to have on hand! cheers!

[@TheWeePearl]

Dayum! This looks fantastic! Ginger gives that extra oomph to drinks. I love it, but haven’t made it. If you ever get a chance to try it, Barrow’s intense ginger liqueur is my favorite

[@RobsHomeBar]

Thanks! I don’t have access to much here! I’ve only ever seen one ginger liqueur and was told it’s mild and overly sweet

[@TheWeePearl]

@@RobsHomeBar it’s a good thing you made your own. Great job

[@Decommissioning-this-channel]

Great vid Rob, after what I just watched, I'll be making my own food and drinks, and syrups, and even liqueurs, at home 🙂😉

[@RobsHomeBar]

do it! It's simple.. and quite addictive! haha

[@stephane.foisy.186]

That liqueur sounds really interesting, can't wait for Friday. And who doesn't like a Penicillin? For my "syrup" I blend a ginger root and some vodka, strain and add equal weight honey. So spicy so good.

[@RobsHomeBar]

Nice! That sounds awesome!

[@jamieprince212]

Rob! In addition to looking delicious, this is a lot more economical than springing for a bottle of Canton or Barrow which run about $35 for 750ml… Given the ABV is this shelf-stable at room temp or would you advise storing in fridge? How long would you estimate it’d last? Thanks!

[@RobsHomeBar]

@@jamieprince212 So far, the only homemade liqueurs I have kept in the fridge were cream based (ex: advocaat) ...everything else I make is self stable... my Falernum Liqueur has lasted me over a year now. I think that's why it's important to properly strain and filter the mixture, the less sediment is in your bottle, the longer it will last. This is first time making it so I'll def keep an eye on it ... but it should last a year easily.

[@jamieprince212]

@@RobsHomeBar makes sense - next time I’m in Chinatown I’m buying a big ole hunk of ginger!

[@terrymovold4364]

Looks like another great recipe Rob! And we all know ginger's good for tummy issues - though I suspect head(ache) issues would be the problem after a wee dram too much of this! I'm guessing this would make a mean addition to a chocolate truffle mixture! Definitely a switch-up from the usual Bailey's, Drambuie, etc

[@RobsHomeBar]

Thanks! Ooh that does sound nice

[@christinecamley]

Rob, the ginger liqueur looks so delicious and on a day off, today, I am going to make some! This is going to be amazing for cocktails, especially one like the Penicillin! Yours looks so gorgeous here and I can't wait to use the ginger liqueur for a Penicillin. Talk about delicious!! I am really excited about Friday and getting to see the cocktails you make using the ginger liqueur. That is a must watch!! Love your videos! Cheers!! :-)

[@RobsHomeBar]

Thanks Christine! I appreciate it! …I’m filming the 4 drinks tomorrow! They’re all drinks I’ve never tried before so tasting them should be fun 😁

[@christinecamley]

@@RobsHomeBar I can't wait!! :-)

[@christinecamley]

@@RobsHomeBar I have made the ginger syrup (fabulous spicy taste) while staying at a friend's in Toronto!! It's so delicious!! The Penicillin was my cocktail of choice to try it out! Spectacular!! :-)

[@danielbaillie6310]

I would love to see you make a nut liqueur. Something like a macadamia or pecan nut one. Something a bit different.

[@RobsHomeBar]

Macadamia is in the works! ...the annoying part with nuts is the fat content needs to be removed... still have some tinkering to do with the recipe

[@eenharrievoordesfeer2237]

Can I do vanille Sugar in stead of the vanille bean ?

[@RobsHomeBar]

You can certainly experiment! Just make sure it doesn’t get too sweet!

[@CoachVinoLLC]

Simple enough and looks great. I once reduced a bottle of ginger beer down to a syrup because I was too lazy to peel ginger. What’s that say about me? 😂

[@RobsHomeBar]

Haha.. I feel like reducing ginger beer would take longer in the end 😅

[@jufija]

How long does this last? Can you just use vodka?

[@RobsHomeBar]

This is my first batch but I’ve made a lot of homemade liqueur such as Falernum, allspice, orange, coffee and each of them has lasted 6 months to a year easily! Occasionally you get some separation, some sediment settling on the bottom.. when this happens, you can either just shake up the bottle or strain it out. And yes, you can definitely just use vodka!

[@jufija]

@@RobsHomeBar awesome!! Thanks!

[@ShkelqimHoti-ox5fx]

In the end what is the alcohol % ?

[@RobsHomeBar]

The brandy was 40%, the vodka was 76% and which should bring the final product at approx 26% which is fairly standard for liqueurs

[@jordyadam5162]

can i replace the alcohol with another subs?

[@RobsHomeBar]

What would you replace with?

[@ghostypup]

Why take the skin off the ginger? that's where all the goodness is, just saying, thanks for the vid, going to try it.

[@RobsHomeBar]

Thanks for the tip! I’ll keep it on next time!

[@TheMelihsabancioglu]

this is purely waste of lagavulin. this stuff is kind of a world herritage. shame on you.

[@RobsHomeBar]

It’s only 1/4 oz and it absolutely makes this cocktail shine! And Lagavulin 16 is not exactly a rare bottle 😜 I’ve gone through 3 this year!

[@RobsHomeBar]

Now, my bottle of Lagavulin Distiller’s Reserve… that one I’ve only seen once! So I will NOT use it in a cocktail

[@TheMelihsabancioglu]

@@RobsHomeBar just kidding mate, when have any kind of lagavulin I'd rather have it plain though I haven't tried distiller's reserve but on my experience regular bottles satisfies me most when it comes to single malts. Do you know if you recipe here is something close to king's ginger?

[@RobsHomeBar]

@@TheMelihsabancioglu I’ve never tried it! Main reason I make a lot of homemade liqueurs is that selection in my area is awful! Although I’ve hear the Canton ginger liqueur is quite mild… mine has a good bite to it, like a spicy ginger beer