This week the Sunday Small Bites ingredient is one of my favorite flavors (second only to anise.)
I didn’t want to do a recipe that basically only used ginger to enhance the flavor of some other “main” ingredient, so I thought it might be about time to share a couple of my liqueur recipes.
I have two that use ginger. The first, (left glass), is Carrot Liqueur which does only use ginger as a flavor enhancement. The second, (right glass), is ALL about the ginger.

Here are the very, very simple recipes:
Carrot Liqueur
Put three cups shredded carrots and 5 slices peeled fresh ginger in a clean mason jar.
Add 3 cups grain alcohol
Steep for 20-30 days, shaking to stir up carrots every 2-3 days
Strain and add 2 cups cooled simple sugar syrup (made with 1 part water and 2 parts sugar, boiled until clear)
Tokyo Rose
Put two cups crystallized ginger piece in a clean mason jar.
Add 3 cups grain alcohol
Steep for 20-30 days, shaking to stir up ginger every 2-3 days
Strain and filter. Then add just enough Sadaf Rose Syrup ( one teaspoon at a time) to produce the color of pickled ginger.
Add 2 cups cooled simple sugar syrup (made with 1 part water and 2 parts sugar, boiled until clear.)