“The ultimate addition to lemonade on a hot day, or a glass of ginger ale when you are under the weather.”
All the recipes I’ve found are raw root, but roasting ginger makes for a superior infused vodka. It’s great in any number of cocktails (heat up a Cosmo or give the Moscow Mule an extra kick) or as a shot, and you could also add sugar to make ginger liqueur.
Ginger Infused Vodka
1 750-ml bottle of vodka
1 inch piece of fresh ginger
1. Preheat oven to 300 degrees.
2. Pour one shot of vodka from bottle and drink.
3. Wrap ginger in aluminum foil and roast for 1 hour.
4. Allow ginger to cool enough to handle, peel and slice thinly across the grain. Cut again so that pieces will fit into bottle without being forced (important for getting the ginger out of the bottle later).
5. Add ginger to bottle, replace cap and leave in freezer for two weeks.
6. Strain with fine mesh strainer or cheesecloth, rinse remnants from bottle and funnel vodka back into bottle.
Notes: I usually make a double batch using a 1.5 liter bottle and two inches of ginger root.
I prefer Smirnoff for making infused vodkas. It has the cleanest flavor at a moderate price.