- 1 litre brandy
- 50g ginger
- 300ml water
- 450g granulated sugar
- 50g juniper berries
Making your Ginger Brandy
- Crush the ginger and juniper berries and put into a wide necked jar (bash them with a rolling pin).
- Cover with the brandy and leave for 4 days, shaking daily.
- Dissolve the sugar into boiling water and allow to cool.
- Strain the brandy onto the sugar and water mixture through fine muslin.
- Bottle and store for use.