Infusing fresh ginger into brandy with citrus zest and the earthy sweetness of Turbinado Sugar brings this concoction to life. It’s just the thing for those cold days best enjoyed indoors or restoring yourself after some chilly outdoor fun.
72 hours infusing time
- 1½ cup (375 ml) water 1½ cup (375 ml) water
- ¾ cup (150 g) Redpath Simply Raw™ Turbinado Sugar ¾ cup (150 g) Redpath Simply Raw™ Turbinado Sugar
- ½ cup (80 g) fresh ginger, washed, thinly sliced ½ cup (80 g) fresh ginger, washed, thinly sliced
- ½ vanilla bean ½ vanilla bean
- 8 lemon zest, wide strips 8 lemon zest, wide strips
- 6 orange zest, wide strips 6 orange zest, wide strips
- 2 tbsp (12 g) grated fresh ginger 2 tbsp (12 g) grated fresh ginger
- 1½ cup (375 ml) brandy 1½ cup (375 ml) brandy
For the hot toddy:
- ¾ cup (188 ml) water, just boiled ¾ cup (188 ml) water, just boiled
- 1 tea bag (chai, black, green, or chamomile) 1 tea bag (chai, black, green, or chamomile)
- 3 to 4 tbsp (45 to 60 ml) ginger liqueur, or to taste 3 to 4 tbsp (45 to 60 ml) ginger liqueur, or to taste
- 1 tbsp (15 ml) lemon or orange juice, preferably freshly squeezed 1 tbsp (15 ml) lemon or orange juice, preferably freshly squeezed
- 1 tsp (5 ml) apple cider vinegar 1 tsp (5 ml) apple cider vinegar
- Lemon slice Lemon slice
- Orange slice Orange slice
- Ginger slice Ginger slice
- Cinnamon stick Cinnamon stick
- Medium saucepan with lid Medium saucepan with lid
- Liquid measuring cup Liquid measuring cup
- Scale OR dry measuring cups Scale OR dry measuring cups
- Measuring spoons Measuring spoons
- Paring knife Paring knife
- Cutting board Cutting board
- Heatproof spatula Heatproof spatula
- Resealable jar OR glass container (1 L) x 2 Resealable jar OR glass container (1 L) x 2
- Fine mesh sieve Fine mesh sieve
- Cheesecloth Cheesecloth
- Large measuring cup OR pitcher Large measuring cup OR pitcher
- Heatproof glass OR mug Heatproof glass OR mug
For the ginger liqueur:
In a medium saucepan combine water, the Redpath Simply Raw™ Turbinado Sugar, and sliced ginger.
With a sharp knife, split the half vanilla bean in half lengthwise and with the back of the tip of the knife, gently scrape the seeds from each half. Add the seeds and the vanilla pod into the saucepan.
Place saucepan over medium heat and bring to a boil, stirring to dissolve the sugar. Reduce heat to medium-low and simmer; 20 minutes. Remove from heat, cover, and allow the flavours to infuse into the simple syrup; 10 minutes. Remove the lid and allow to cool to room temperature; 20 to 30 minutes.
Into the bottom of a clean, sanitized 1 litre jar or glass container (with an airtight lid), place the strips of lemon, strips of orange, and the grated fresh ginger. Pour the brandy over the strips and ginger. Add the cooled simple syrup into the container and stir well to combine. Seal and allow to sit at room temperature for 24 hours.
After 24 hours, shake or stir the contents and allow the liqueur to sit for another 24 hours.
Using a fine mesh sieve lined with cheesecloth, strain the ginger liqueur into a large measuring cup or pitcher (see Chef’s Tips). Pour liqueur into another clean, sanitized, resealable 1 litre jar or glass container. Seal and rest the liqueur for another 24 hours to allow the flavours to develop fully. Store at room temperature or in the fridge for up to a year (see Chef’s Tips).
For the hot toddy:
In a heatproof glass or mug, steep the tea bag with the hot water; steep accordingly depending on the tea used. Remove tea bag.
Add the ginger liqueur, lemon (or orange) juice, and apple cider vinegar. Garnish and serve immediately.
*Use a vegetable peeler to zest the citrus fruit. This helps to eliminate as much pith (the white bitter part) from the zest as possible. Zest the lemon and orange, and freeze any extra strips of zest in a freezer-safe bag for future recipes.
*It is not necessary to peel the edible skin of the ginger for the simple syrup, as the ginger is being strained out. Ensure to wash the skin and remove any shrivelled or soft spots before slicing.
*Though not necessary, it is easier to grate the ginger by removing the skin first. Also, to make grating ginger easier, freeze an inch or two of peeled, fresh ginger for about 10 minutes before grating.
*Use a teaspoon to gently scrape the thin, outer skin off the ginger.
*Whisky, bourbon, or dark rum can be used instead of brandy if desired.
*If the homemade liqueur becomes cloudy or develops an off-taste or smell, discard.
*The strained-out ginger slices and zests can be added to the hot toddy if desired.
*The spent vanilla pod can be gently rinsed, air-dried, and added to a small container of Redpath® Granulated Sugar or Redpath® Golden Yellow Sugar. Shake the container periodically until the vanilla pod is dry and brittle. Use as is or process the sugar and pod in a small food processor until the vanilla pod is finely ground.
*Redpath® Golden Yellow Sugar can be substituted for the Redpath Simply Raw™ Turbinado Sugar. Note that the resulting liqueur will have undertones of caramel, and the colour will be darker.