Basic Ginger/Honey Elixir
Supplies:
Large Fresh Ginger Root (I try to peel the bigger pieces but
I don’t get hung up on it, unless it is not organic then do the best you can
and peel most of it)
Brandy or 100 proof Vodka.
You could use flavored Brandy if you wanted.
Organic Honey. I use
wildflower or any dark honey.
32 Mason quart jar (smaller jar for more medicinal
properties).
Grate or finely chop the ginger (after you peeled it if
necessary).
Fill the jar about halfway with Brandy or Vodka. (Some people like vodka and some folks like
brandy, I don’t get to bothered either way).
I don’t get too hung up on measuring things (unless it is a strong herb
and I need to of course.) A little less
than half way is fine to fill with alcohol.
Then fill the rest of the jar (I leave room at the top for expansion
about 2 inches or so) with honey. I
shake it when I remember. I used a very
large piece of Ginger, I didn’t skimp on it.
You could probably use a smaller jar and make it stronger if you want or
need it to be more medicinal. Play
around and make it to YOUR liking! I
don’t believe there is a right or wrong way to do it. If you want to add some fresh rosemary, or
another herb (lemon balm may be nice) add that or make a few batches with different
things in it. You can experiment and
have fun with it!
Label and date your bottle.
Shake, shake and shake some more until the honey and the alcohol ‘mix
up’ I do not heat mine, I just shake,
shake, shake. When you like the taste
strain it and use (probably around 4-6 weeks). Don’t let the ginger sit too long as it can
start to break down more than you may want.
Uses: Add a little to teas, medicinal mixtures, cough
remedies, circulation remedies, etc. Or
just add it to something for taste. Very
versatile. Sometimes I just take a little nip off of it.
Warning: Ginger may be too heating for some constitutions or
in summer. Always consider constitutions, medications, allergies, etc when using any
remedy.
NOTE: If you are sensitive
to alcohol use apple cider vinegar and make an Oxymel. See this page for Oxymel
recipe.
