Vanilla 1.1.4 is a product of Lussumo. More Information: Documentation, Community Support.
Has anyone infused ginger vodka. I haven't. The restaurant I am at now was doing so before I arrived, but when I tasted what they were doing it was not very gingery and hot - so I nixed it. A girl I work with now used to work at a restaurant in Seattle where she said they infused the vodka with young ginger for six weeks in the wine cellar and the flavor was good. She thinks they added a little bit of sugar after they removed the ginger. I like the Yazi, I think it has good flavor - but I would be interested in making some ginger vodka - or better ginger bourbon. Anyone have any tips on what they've had work or not work.
I've seen ginger infusions in jars behind bars, but I haven't tried it myself. I keep a bottle of Ginger People Ginger Juice (a very nice strained puree) around for adding to bourbon, hot water, and lemon. That might be a quick way.
But with any infusion, throw the ingredients in a vessel and taste every couple days.
I make a ginger syrup that is fantastic, but I thought I might try to infuse it. Never heard of the Ginger People Ginger Juice, I will have to try it. Thanks for the tip.
I have made a nice Ginger vodka at home using about 20 slices of mature ginger (sliced with a potato peeler) in a 1.75 ltr bottle of Crater Lake Vodka. I shook it every few days and tasted it after a week with good results. I let it stay in for another 2 weeks and then I put 12 medium sized mint leaves in for four days (shaken after the second and fourth day). I really liked the flavor, so I took the leaves out, bottled half of it and left the ginger in with the other half. I didn't add any sweetener because I figured I could do it by the individual drink if I wanted sweetness. Your question got me to try both of my ginger infusions again. The one with the ginger still in it has been sitting there for over four months and I was surprised to find that it actually tasted a little bit sweet and had a very smooth ginger flavor. The one that I took off the ginger in three weeks still had a greater ginger bite to it. I like the flavor of both of them and I will probably drink the smoother one chilled and up for awhile. I am going to try this with bourbon because I can see the flavors of the ginger and mint working well with a lighter bourbon. I will follow up after I've made it. - Mike Robertson
I worked at a resataurant that did a ginger infused bourbon. We used a rather large chunk of peeled, sliced ginger and left it for nearly a month, and still, not enough ginger taste. We were making old fashioneds with it as one of the house cocktails and ended up adding a ginger simple syrup, which made an absolutely delicious old fashioned (a bit more gingery- but personally I wish it was still a bit more). I am a very big fan of bourbon as well as ginger. If you have any success with your infusions, do tell!
Jade
1 to 5 of 5