To be precise, honey and ginger are the main components for this hand-crafted liqueur. The third ingredient is a lemon, and here we have a perfect flavour combination of sweet honey, sour lemon and spicy ginger. Despite all these components are of very strong taste, the combination looks well-balanced and smooth. Ginger has lost a lot of its own burning taste and with honey floral sweetness brought gingerbread flavour to the liqueur.
It’s my opinion that the liqueur has a good chance to be a cocktail component in demand.
Honey and ginger combines well with whisky, rum and gin so at least the liqueur can be used in versions of some classic cocktails such as Bee’s Knees.
The recipe is from Food.com.
Ingredients:
- 250 ml honey (used light floral honey from the forests of Russian North),
- 250-300 ml water,
- 3 tablespoons chopped ginger,
- 1 teaspoon finely cut lemon zest,
- 350-400 ml Scotch blended whisky.
Peel and finely chop ginger root.
Zest a lemon, carefully remove white pith. Cut lemon zest to small pieces.
Place honey and water in a saucepan, bring them to the boil. Simmer for five minutes and thoroughly skim a foam from the surface.
Add ginger and lemon zest to the honey syrup, decrease heat to the minimum and simmer covered for another three or four minutes.
Remove the saucepan from heat and let cool to room temperature.
Strain through cheesecloth, press solids to extract liquid as much as possible.
Filter the liquid, place it into a jar with a tight lid, add whisky.
Steep in dark cool place for a month. Shake periodically.
Filter through paper napkin one more time. Try to remove all sediments. Then bottle and let stand for another week or two.
