If you’re anything like me, when you read “ginger-infused vodka,” you thought, “Well, that sounds a little bit gross.” It’s not. In fact, it’s fantastic. And it’s actually something you can use! I discovered a recipe at Boulder Locavore, where they have a recipe for a Pear Ginger Snap cocktail and, since I already had a similar spiced pear-infused vodka (recipe for my version on the way) in the pantry “cooking,” I decided I had to try it.
Here’s how I made mine:
- Find a good vodka (not the cheap stuff I used in other projects)
- Find some ginger that looks like a deformed human being!!! Look at that ginger in that photo right there and tell me it doesn’t look like a totally creepy little ginger person (and NOT the adorable holiday gingerbread man you’re used to!) AAAAAAH! Scary!
- Calm self from freak-out about weird ginger man.
- Find a spare antique Mason jar. Because I have tons of those sitting around, just waiting for something to fill them. Because that’s how I roll.
- Slice the ginger and throw it in the jar.
- Pour a couple of cups of vodka in the jar.
- Put jar in the pantry and wait for 10 days.
What I learned in the making:
- When your ginger is shaped like a super-creepy ginger man, it’s a little challenging to slice it properly without a feeling of impending voodoo doom, like you’re causing someone harm somewhere. (IT’S A GINGER VOODOO DOLL! I’M TELLING YOU!)
- Infused booze is the easiest stuff to make. It’s pretty much always just chop up your fruit, throw it in a jar with some booze, and wait. Yet somehow, it never fails to impress the heck out of people. “You made this?!”
Normally, I post the recipes I’m working on, but out of consideration to Boulder Locavore, I’m linking you to their recipe (bonus: their ginger doesn’t look like a creepy voodoo doll, and their photos are better than mine).