That’s is great bro I would like to this try this wonderful content bar I got no ginger liqueur so this would be a great way to know how to make it 🔥🔥💯🙏🏻🙏🏻💯
ROB!!!, Ok, fine. I didn't get any Advocaat, so I'm not even going to ask you to send me a sampler size jug of this nice looking stuff!!! Whatever.....
I struggle with ginger flavor, but this liqueur indeed looks like a "MUST TRY" product. Thanks Rob. P.S. The way you garnish this Penicillin is fantastic. Cheers!
Dayum! This looks fantastic! Ginger gives that extra oomph to drinks. I love it, but haven’t made it. If you ever get a chance to try it, Barrow’s intense ginger liqueur is my favorite
Hahah... when you can't get your hands on it, it's time to go make it! It's really true, we have a miserable time getting our hands on liqueurs here in Ontario. My partner is coveting a bottle of Crème de violette he picked up in Boston like seven years ago! This looks fantastic, and perfect in a Penicillin! We'll have to do some up for ourselves. Thank you Rob!
I was lucky to get one of the last Giffard Crème de Violette at LCBO before they stopped carrying it! 😜 …most everything else I have to make myself! Haha
Simple enough and looks great. I once reduced a bottle of ginger beer down to a syrup because I was too lazy to peel ginger. What’s that say about me? 😂
yea.. you don't want mild ginger flavor! It's gotta be intense... especially if you're mixing drinks with it.. a mild flavored liqueur will disappear in a cocktail
@@RobsHomeBar couldn't agree more. I appreciate your channel in particular because it looks like we share similar flavour preferences and you're often trying new (to me) drinks instead of doing the same things you see everywhere else.
@@prariedoggin thanks! I appreciate that! …I definitely do try to find unique and different sounding drinks. Tomorrow I’m filming the 4 ginger cocktails, they’re all drinks I haven’t tried before so it should be fun! 😁
Here in Montreal all I can find is 70% grain alcohol other than that there is nothiing over 40%-43%. Love your recipes for liqueurs, and can improvise with what we get here, thanks...
Looks like another great recipe Rob! And we all know ginger's good for tummy issues - though I suspect head(ache) issues would be the problem after a wee dram too much of this! I'm guessing this would make a mean addition to a chocolate truffle mixture! Definitely a switch-up from the usual Bailey's, Drambuie, etc
This is my first batch but I’ve made a lot of homemade liqueur such as Falernum, allspice, orange, coffee and each of them has lasted 6 months to a year easily! Occasionally you get some separation, some sediment settling on the bottom.. when this happens, you can either just shake up the bottle or strain it out. And yes, you can definitely just use vodka!
@@RobsHomeBar just kidding mate, when have any kind of lagavulin I'd rather have it plain though I haven't tried distiller's reserve but on my experience regular bottles satisfies me most when it comes to single malts. Do you know if you recipe here is something close to king's ginger?
@@TheMelihsabancioglu I’ve never tried it! Main reason I make a lot of homemade liqueurs is that selection in my area is awful! Although I’ve hear the Canton ginger liqueur is quite mild… mine has a good bite to it, like a spicy ginger beer
Rob, the ginger liqueur looks so delicious and on a day off, today, I am going to make some! This is going to be amazing for cocktails, especially one like the Penicillin! Yours looks so gorgeous here and I can't wait to use the ginger liqueur for a Penicillin. Talk about delicious!! I am really excited about Friday and getting to see the cocktails you make using the ginger liqueur. That is a must watch!! Love your videos! Cheers!! :-)
@@RobsHomeBar I have made the ginger syrup (fabulous spicy taste) while staying at a friend's in Toronto!! It's so delicious!! The Penicillin was my cocktail of choice to try it out! Spectacular!! :-)
That liqueur sounds really interesting, can't wait for Friday. And who doesn't like a Penicillin? For my "syrup" I blend a ginger root and some vodka, strain and add equal weight honey. So spicy so good.
Rob! In addition to looking delicious, this is a lot more economical than springing for a bottle of Canton or Barrow which run about $35 for 750ml… Given the ABV is this shelf-stable at room temp or would you advise storing in fridge? How long would you estimate it’d last? Thanks!
@@jamieprince212 So far, the only homemade liqueurs I have kept in the fridge were cream based (ex: advocaat) ...everything else I make is self stable... my Falernum Liqueur has lasted me over a year now. I think that's why it's important to properly strain and filter the mixture, the less sediment is in your bottle, the longer it will last. This is first time making it so I'll def keep an eye on it ... but it should last a year easily.
