Category Archives: Beverages

Sampling the liqueurs

I may have had to taste the three liqueurs I’ve been making after adding the simple syrup. Currently making ginger liqueur, raspberry liqueur and rosemary grappa.

I may also have over-tasted.

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Ginger liqueur

Ginger liqueur

Serves 30
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Dietary Vegan, Vegetarian
Meal type Beverage
Misc Serve Cold

Ingredients

  • 4-6 knobs ginger (you want to yield about 2 cups of shredded/grated ginger per litre of vodka)
  • 1l vodka
  • 2 vanilla bean (two beans per litre)

Simple syrup

  • 2/3 white sugar
  • 2/3 water

Directions

Step 1
Grate or finely shred the peeled ginger.
Step 2
Then, add the ginger to a rubber-sealed bottle or mason jar.
Step 3
Pour in vodka. Here, I have used two bottles because I didn't have any bottles big enough to fit everything in. *In hindsight, it is easier and more efficient to use mason jars —bottles don't allow easy removal of the ginger. 😉
Step 4
Split the vanilla beans and scrape out the deliciousness. Add to bottle.
Step 5 Give it all a good shake and store the mixture in a cool, dark place for two to three weeks.
Step 6 After the infusion period, strain the mixture through a coffee filter, cheesecloth or fine-mesh strainer. Then, add the liquid back into the bottle.
Simple syrup
Step 7 Make the simple syrup by adding the water and sugar to a saucepan over low heat. Whisk it until the sugar has dissolved. Set aside to cool.
Step 8 Pour the simple syrup into the bottle. Shake, shake, shake and pop it back into the same cool, dark place for another two to three weeks.
Step 9 Drink as is for a light sipping drink or search the internets for recipes using ginger liqueur. Enjoy!

Raspberry-infused vodka

Backyard raspberries

Backyard raspberries

Not a raspberry. Be careful what you pick from the branches!!

Not a raspberry. Be careful what you pick from the branches!!

Freshly picked raspberries!

Freshly picked raspberries!

This is raspberry-infused vodka. Mmmmmmm

This is raspberry-infused vodka. Mmmmmmm

First of all Happy Canada Day! Here’s a little something for the red in our flag…(although it won’t be ready for a few weeks). We have a huge thicket of raspberries in our yard and today I picked a bunch of them so they could be a part of my first infused vodka trial.

When I lived in Lesotho, we would cross over to South Africa, to a small town called Ladybrand. Jon and Audrey introduced me to David and Lynn and their glorious life at Greenock. Greenock had horses, dogs, cats, pigs (that played fetch alongside the dogs), chickens, ducks… It’s beautiful there.

We would often stay the night after a day of horseback riding and a huge meal that Lynn slaved away at in the kitchen all day. She also made her own fruit-infused alcohol beverages that I could never get enough of. So, in memory of Miss Lynn, I gathered the raspberries today and started the process for myself. I’m really looking forward to sipping it in a few weeks. Cheers to David, Lynn, Jon, Audrey, Jacs and Bill!!! To all the fun we had in Ladybrand!

Time for some chamomile

I love fresh flowers as tea. And chamomile is just about the best flower to use.

You can dry the flowers and store them in airtight jars or pop some in a glass —a nice, see-through glass shows off the tiny, white flowers and petit yellow buds floating in the water. Add hot water …just before the boil is best.

You can strain the tea, use a tea basket or leave the flowers in the water and use a bombilla infusion straw to sip up the deliciousness.

Camomille in my basket.

Camomille in my basket.

Camomille bunches coming in to the house.

Camomille bunches coming in to the house.

Camomille all washed up —soon this will be some nice relaxy tea.

Camomille all washed up —soon this will be some nice relaxy tea.