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.
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.
- 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.
- 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.
- 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.
- 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.
- 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