A ginger tincture is ginger steeped in high-proof alcohol until the alcohol carries the flavour and the compounds of the root. You need about 100 g of fresh ginger (or 50 g dried), enough 96 percent alcohol to cover it, a jar with a tight lid, a fine strainer and a dark bottle. The steep takes four to six weeks. If you want a stronger, smaller batch, the NOIDS Herb Lab then evaporates most of the alcohol out of the strained tincture and its condenser recovers the alcohol for the next batch. The steps, the amounts and the machine setting are below, with a strength calculator at the end.
What you need
- 100 g fresh ginger root, or 50 g dried ginger powder
- High-proof alcohol, 96 percent or higher, enough to cover the ginger
- A glass jar with a tight-fitting lid
- A fine mesh strainer or the NOIDS filter set
- A dark glass bottle for storage
- Optional, for a stronger tincture: the NOIDS Herb Lab with its beaker, dish lid and condenser
Steps, four to six weeks
- Prepare the ginger. Wash the root and slice it thin, then chop the slices. More cut surface, more flavour into the alcohol. Dried powder can go in as it is.
- Fill the jar. Add the ginger and pour in enough alcohol to cover it completely. Anything above the surface can spoil.
- Seal and wait. Close the lid, keep the jar in a cool dark cupboard, and shake it every few days. Four to six weeks.
- Strain. Pour through the strainer into a clean bowl, pressing the ginger to get the last of the liquid out.
- Bottle. Dark glass, cool cupboard, label with the date.
Stronger, in the Herb Lab (optional)
- Pour the strained tincture into the beaker, never above the MAX line. The MAX line is 250 ml and the space above it is for the lid.
- Cover with the dish lid, fit the condenser, and place the beaker in the machine with a dry bottom.
- Turn the dial to Evaporation. The machine heats the tincture at the boiling point of alcohol and the alcohol collects in the condenser, most of it ready for the next batch. You do not need to watch it: once the alcohol is gone the temperature climbs past 100 C and the machine stops itself at 102 C.
- Turn it off sooner if you want some liquid left; a tincture reduced by half is twice as strong.
- Let the beaker cool before you touch it, then bottle as above.
Use only food-grade, non-denatured alcohol in the Herb Lab, and run it in a well-ventilated room away from any flame; that is the manual's rule and ours.
How strong is it?
Strength depends on how much ginger went in and how much liquid came out. Put both numbers into the strength calculator and it gives you the ratio, so the next batch can match this one.
Questions people ask
Fresh or dried ginger? Both work. Fresh gives a brighter, sharper flavour; dried is easier to measure and store.
Can I use vodka? Yes, but the lower the alcohol percentage, the weaker the extraction and the shorter the shelf life. 96 percent is the standard for a reason.
How long does it keep? In dark glass in a cool cupboard, a year or more. If it clouds or smells off, discard it.
What do I use it for? A few drops in tea, a splash in a hot toddy or a lemonade, a teaspoon in a stir-fry sauce or a marinade.
Make it in the Herb Lab
The Basic Bundle has the machine, the beaker, the filter set and the condenser, which is everything this guide uses. See the tincture maker collection for the bundles with a second beaker.
