More hooch: Gingersnap Liqueur, never before seen!

A balanced diet is a cookie in each hand. – Anonymous

Mmmm... Cookie-ness...

After my foray into the world of Baklava liqueur I started wondering what else I could translate from baking to booze…

Steep for two weeks.

I have several other ideas that will probably see the light of day, but this recipe is the one I wanted to do first. You see, homemade gingersnap cookies are pretty much my favourite homemade treat. They rank right up there beside Dot Bolivar’s Tollhouse Cookies (search “Dot Bolivar” for the post).

What if you could instil the essence of a gingersnap cookie into a liqueur? Sounds daunting, doesn’t it? Well it wasn’t really, and I have pulled it off!

This liqueur tastes so much like the cookie it’s amazing. As you can see by the pictures, I only filled the bottles up halfway. No, it isn’t because I am cheap. There’s a method to my madness.

At Christmas I will tie a note to the top of each bottle with instructions to fill the rest of the bottle with coffee or cereal cream and shake. I can’t do it beforehand because the shelf life of refrigerated homemade cream liqueurs is not much more than a week.

Of course, they can opt to not add the cream. I can see this liqueur being stunning in a gingersnap martini, or perhaps as a mixed drink booster with club soda. I would avoid using fruit juice with this like the plague.

This liqueur is my own creation. You won’t find this recipe posted anywhere else, at least not yet anyway… I hope that you try it. It’s really one of the best liqueurs I’ve ever made.

Gingersnap Liqueur

Time: 2 weeks

Snazzy labels suitable for liqueur bottles. Download a printable
file for free here. They say "Sam & Ella's Cookin' School."

1/2 cup fancy molasses

1/2 cup light brown sugar

1 cup water

2” cinnamon stick

4” fresh ginger, sliced (no need to peel it)

6 whole allspice berries

2 cups grappa or vodka

1 L Mason jar

Combine all the ingredients except for the vodka in a saucepan. Bring to a boil and keep at that heat for 5 minutes.

Let the mixture cool and then add it, with the vodka to a Mason jar.

Seal the infusion and let steep for 2 weeks, shaking occasionally.

After the 2 weeks, strain through a fine sieve and bottle. Makes 4 375 ml bottles, filled half-way.

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