Bartender life: how to make the ginger, apple, and chili liqueur, the perfect recipe

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The ginger, apple, and chili liqueur is a real must for all homemade liqueur lovers, one of those bottles to keep on hand at all times. And with the arrival of autumn, apples grow in every corner, emerge from the walls in an Alien style and then we want to make a definitive liqueur to use for your best cocktails and as a digestive as well.

The purpose of these recipes is to offer you hand-crafted solutions that are simple, easy to make, but above all useful, for expanding the depth of the cocktails you can serve to your customers.

Apple liqueurs exist in hectoliters, but a hand-made artisan liqueur with apple, ginger and habanero is all another music.

You will be like giants among dwarf dancers with this apple liqueur recipe, you can infuse vigor and crazy aromas to simple drinks like tea, mojito, punches or make your Hugo new Fragrance unique with a pungent touch.

Well, we’ve said everything or almost, pay attention to the habanero, it is pure dynamite and should be handled with care and with gloves, otherwise, this little bastard can burn your eyes.

But the world of chili peppers is broad and deserves to be explored to savor every degree of Scoville’s spiciness. They are resistant plants that you can also keep on the terrace, be careful and do not let them bite or touch by small children or cats. For the rest, there are no problems.

Ingredients and doses to make ginger, apple and habanero liqueur

• 5 liters of alcohol at 96°
• 4 kg of sugar
• 4 liters of water
• 20 apples
• 200 grams of ginger
• 2 dried habanero peppers

How to make ginger, apple and habanero liqueur

A tip: peel the apple and use only the skin and seed to make this liqueur. You can use the pulp to make pancakes, chutney or apple pie. The flavors and aromas are in the skin, so don’t worry.

Not much ginger is needed, don’t overdo it.

The same goes for the Habanero pepper. 2 are enough, but first you will have to cut them into pieces and let them dry for at least 3-4 days in a dry and ventilated place. They don’t tolerate moisture, otherwise, they get covered by mold. Yes, it’s a big job, but it’s worth it. The already dried chili does not even come close to the lysergic-gustatory-aromatic intensity of these beauties.

Well, let’s start. Take a large container and put the alcohol in it, peel the apples and immerse skins and seeds, sliced ​​ginger and chilies in the alcohol, close with a lid and leave to rest in a dark and scary place for 3 days.

When 3 days have passed, remove the peppers, add the sugar, the water and then stir gently.

Seal the container and then let it rest for 4-5 days more.

After 4-5 days, remove the skins and ginger, put them in a clean rag and squeeze out every drop of juice.

Strain and bottle the liqueur, sealed and put in the pantry.

You can use it as a base for new sour drinks, for new sparkling drinks, adding a splash to a glass of ginger beer or as a digestive or to treat the most difficult colds. The purifying, antiseptic, digestive and stimulant properties of ginger, combined with vitamin C of the chili pepper will help you this winter!