Rum or vodka work for this one. I greatly prefer the vodka version, which can be used as a replacement in most rum drinks you’d want to ginger up (like a Ginger Mojito). I’ve made this vodka a number of times, and it’s pretty hard to screw up. The process detailed here seems to work the best, so let’s get started.
Ginger vodka would also work well in this bloody mary
That bloody mary has very little to do with today’s infusion, except I really wanted one. It does follow the blog’s theme though: it’s made with 3 different infusions: thyme, black pepper, and rosemary, all to be posted later. Ginger vodka also works great in a bloody mary (especially with a bit extra lemon), so we’re not totally off topic here.
Components:
- 1 large or 2 medium sized gingerroots, preferably frozen
- 3+ cups vodka
Note/stupid alert: Other ginger infusion recipes often tell you to peel the ginger. Don’t! Slice a root lengthwise and take a look inside. You’ll notice the outer area is much darker. The outer flesh and the peel has a much higher concentration of flavors and essential oils than the inner bits.
Do not peel the ginger
Instructions:
- Use a vegetable brush to scrub the root under cool water. Pat dry.
- Dice ginger until you’ve collected 1 cup. Add ginger to a 1-quart glass jar then fill to within an inch with vodka.
- Shake well and store in a cool, dark place for 3 weeks. If you don’t freeze the ginger, give it at least an extra week.
- Pour through a metal strainer or coffee filter. Store in a cool, dark place. Will keep at least a year.
Generally, you'll need about 3 cups of vodka, maybe 3.5
Ginger Martini
- 3 oz ginger infused vodka
- .5 oz lime juice
- .5 oz simple syrup
Shake all ingredients with ice and strain into a cocktail glass. Garnish with a lime wedge. Fun and tasty substitutions: replace simple syrup with cranberry syrup or juice, grenadine, or other fruity syrups.
Sushi Martini
- 1.5 oz ginger infused vodka
- 1.5 oz daikon infused vodka
- plum juice or wine (optional)
Shake first two ingredients with ice and strain into a cocktail glass. Add a dash of plum juice or wine and garnish with a lime.
Also try:
- in a mojito
- in a bloody mary
- with soda water, coke, tonic, or sprite
- with cranberry juice
- with lemon or lime ade
- in a daiquiri
- to punch up sangria, white or red
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I stumble upon this while looking at my fresh ginger root and trying to figure out how to make some kind of gingersnap drink. I think I’ll do rum and a simple syrup with molasses – thanks for the incentive!
Hey there,
Just wanted to say thank you for posting this infusion recipe. I made a batch and it turned out perfectly. I’ve got a story around it that I wanted to share with you as well.
A few years ago while I worked at an ad agency I was working on this crazy project and was sent half way across the world to Mauritius to work on it. If you don’t know, Mauritius is a tiny island near Madagascar. It’s basically a tropical island. I was there for 3 weeks and I stayed at this unique little villa called Les Lataniers Bleu (http://www.leslataniersbleus.com/). Every night the guests would gather in the central dining area for rum punch & samosa appetizers and then dinner served at one large table. Since we were there for so long we came across people from all over the world and shared stories every night. After dinner though, the hostess would serve a ginger rum shot as a digestif. That memory has stayed very strong with me since I love ginger so much and it was such an intense experience. I tried making it myself once after we got back home but it didn’t turn out. When this summer started though I decided I wanted to become a better host-bartender and wanted to take another stab at the recipe. I came across your blog and gave it a shot. I am now sipping ginger rum and reminiscing about my trip all thanks to you.
Thank you so much for making this site and please continue!
Cheers!