My last blog post shared a cocktail in the spirit of Chinese New Year called a ‘Happy Dragon cocktail’ made with homemade Ginger-Infused Vodka. It’s a cinch and I’ll provide the instructions so you may do the same.
Homemade Ginger Infused Vodka
- 1/2 cup unpeeled ginger sliced (about 1/8th inch thick)
- 2 cups quality Vodka
- Place ginger and vodka in a sealable glass jar. Set in a dark location.
- Check flavor after 7 days. If it is strong enough for your taste you can begin to use it. If you’d like a stronger flavor allow it to sit 3-4 additional days, taste and either use or allow to sit longer. NOTE: I did not remove the ginger from my Vodka once it was done though you can.
GINGER-VODKA AND GINGER ALE
I love this idea and wouuld really like to make it but am a bit bewildered by the ‘cups’ ….. what would a cup of ginger weigh …. I could put it in a cup but don’t want to pack it too firmly and end up with too much? And what size cup would you use for the vodka … 7oz or smaller. I’d really appreciate your help.
Toni Dash says
Hi Marian. My guess is you might be in the UK? These measurements are taken with each a dry (for the ginger) and liquid (for the vodka) measuring cup in the U.S. 1 fluid cup is equal to 8 ounces of liquid. The dry measuring cup measures volume. With my husband’s help and some of our cookbooks we feel for the ginger it would be equivalent to roughly 120 ml for you. Using a metric converter I found on Google, 2 cups liquid equals 473 ml which is the amount of vodka the recipe takes. Hopefully this helps!
Just came across your site Toni as I am just getting into infusion myself. Your recipes look great and will have to give them a try, especially the Happy Dragon.
Just wanted to share the method I use in the event you would like to speed up your wait times. Not too long ago I started cooking via Sous-Vide using an immersion circulator and recently realized that I could also use this method for infusions. I made a great vodka ginger infusion using crystallized ginger that I usually drink straight (from the freezer that is). It took about 3hrs @ 135 degrees F. Another great thing about this method is that I can try several different versions at the same time. In my first attempt I had three different mason jars with each having different amounts (grams) in it.
I’ve also made a honey pepper vodka in the attempt to replicate Nemiroff’s version that I cannot find anywhere around me. I simply used whole black peppercorns and honey. This is still in the process of perfecting.
I’m currently attempting recipes that I can drink straight or with a little sparkling water. My next effort is a ginger pineapple vodka infusion using crystallized ginger and natural dried pineapple (no sugar). Hopefully it will turn out as good as I am imagining it.
Toni Dash says
Charles I love getting your comment! Ironically I received a sous-vide device last Christmas and haven’t used it yet! Ug, I feel horrible saying that but it’s a time thing. I have not been infusing as much recently but ironically just pulled out a new infusion that I’ll be sharing in the next week. I love all your flavor combinations and sharing how you approached your process. It’s always fun to try and learn new ideas. Please promise you’ll keep in touch with your efforts and let me know what you are up to! And check back in a about a week for my latest infusion!