Homemade Honey Ginger Juice

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Y’all, my throat has been killing me lately and so has the rest of my body. I thought, “hmmm, Ginger juice? Ginger + Honey juice?” YEP. This Honey Ginger Juice goes well in both Dani’s-Patented-Get-Over-Being-Sick-Tea* and is super tasty in loads of Cocktails. Really, I know, we’re all here for The Cocktails**. Now, I don’t have a juicer, just a Blender, Food Processor and two Strainers so this recipe is going to be for those of you who have a Blender or Food Processor.

Also, we’re going to do this in milliliters because the metric system is better. 🙂

What you need:

  • 500 ml Water
  • 250 ml Honey
  • 1 medium-large sized ginger root (like the size of your hand, see photo below)

What to do:

  1. Peel Ginger and add it to 250 ml warm water. Blend in Blender or pulse in food Processor until you have very fine particles of ginger.
  2. Pour contents through two Strainers into a pot, add 250ml honey and remaining 250 ml water.
  3. Heat on low low low heat until honey is dissolved. Do not let water get anywhere near boiling. Just warm enough to dissolve honey.
  4. Double strain again into storage container.
  5. This is pretty strong, so add water to taste but keep in mind, you’re going to want to use the Honey Ginger Juice in small doses for cocktails.

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*Dani’s-Patented-Get-Over-Being-Sick-Tea: To one mug add a Ricola cough drop, 30 ml/1 oz Honey Ginger Juice, 15ml/ 0.5 oz Lemon Juice and stir until cough drop is dissolved.

**The Cocktails: The Honey Ginger Juice goes excellently in a Gold Rush, Gin Sour, Whiskey Smash, Gin Fizz, Dark & Stormy, as a substitute for Domain de Canton or really any drink which calls for Ginger.

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Homemade Raspberry Liqueur

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Freshly made Raspberry Liqueur. Sexy.

I know, I know, everyone and their best friend Shoshanna is “hand-making” something right now in ‘merica. Whatever, I am not deterred by this trend! In fact the whole reason I decided to make Raspberry Liqueur was because I had nearly a whole bottle of Vodka to get through and I really DON’T drink Vodka. Plus, I mistakenly bought some Raspberries out of season and though eating them wasn’t the greatest idea, I knew I could extract their supreme Raspberry flavour with a lil’ sugar and alcohol.

This is literally the first time I’ve ever made liqueur so deal with my janky-ass recipe. If you’d like to read some really legit articles about making your own liqueur, go here. If you don’t care and like to fly by the seat of your pants, here we go!

Ingredients:

  • 1 750ml Bottle of Vodka (don’t get terrible Vodka, you will taste the nastiness)
  • 6 oz of Raspberries
  • 1 1/2 cups Turbinado Sugar
  • 1 Medium sized Mason Jar

Instructions:

Day 1: add 3 oz Raspberries to Jar and cover with approx 1/2 cup sugar, then nearly fill jar with Vodka. Shake several times that day.
Day 2: strain, add remaining Raspberries to jar and cover with sugar. Shake a bunch again.
Day 3: strain again, add more sugar and vodka to cover Raspberries. Keep shaking. Never stop shaking.
Day 4: strain again and mash berries to get all liquid out. Add more sugar, Vodka or Water to taste.

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Mashed Raspberries with all of the goodness leached out of them. 

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Sensational. You did it! 

Yummmm. There you go. One sad looking bottle of wilted, pale looking Raspberries later and one hefty, luxurious bottle of Homemade Raspberry Liqueur.

Happy leaching!