Why you should infuse your own liquor
To add these flavors to your cocktails you have two choices, an infused simple syrup or an infused liquor.
I’m fickle. Half the time when I make a flavored simple syrup two months later I discover a half full jar of (now moldy) simple syrup tucked in a back corner of the refrigerator. I see recipes that call for ginger liqueur or other flavored liquors and then I look in my liquor cabinet which already houses the dusty remains of a bottle of peppermint schnapps, three different orange liqueurs, (knock off) Chambord, and an artichoke liqueur that I bought because I really liked the label and think no more! I don’t need to add to that collection- if I want a spice kick I can make my own 6-8 ounce jar of ginger brandy in less than a half hour, and feel all DIY clever and still have straight up as nature intended brandy to drink when I grow tired of ginger. That is why I infuse liquor, it lasts indefinitely, without refrigeration, and you can make as little or as much as you want.
The Yo Ho Ho Ho- Ginger Eggnog Martini Cocktail
Not a martini, not a martini, not a martini: served in a martini glass. Okay now that I’ve got that out of my system I can move on.
Ginger Eggnog Martini Cocktail
- 1 part ginger infused rum or brandy
- 2 parts eggnog
- ½ part orange liqueur
- For a quick infusion use ground ginger instead of ginger root: one teaspoon of ground ginger to a cup and a half of brandy or rum (if you use rum the name of the cocktail makes more sense). Allow to sit for 15-30 minutes and strain through a coffee filter.
- Combine ingredients with ice and shake until frothy
- Serve up in a martini glass
- Garnish with nutmeg