Ginger Brandy

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Ginger Brandy Ginger Brandy

This is a perfect tipple for that cold winter day, and can be made all year round.


  • 1 litre brandy
  • 50g ginger
  • 300ml water
  • 450g granulated sugar
  • 50g juniper berries

Making your Ginger Brandy

  1. Crush the ginger and juniper berries and put into a wide necked jar (bash them with a rolling pin).
  2. Cover with the brandy and leave for 4 days, shaking daily.
  3. Dissolve the sugar into boiling water and allow to cool.
  4. Strain the brandy onto the sugar and water mixture through fine muslin.
  5. Bottle and store for use.
Phyl @ The Allotment Gardener

Lifelong gardener and allotment enthusiast. Now have 3 allotments!

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