Monday, January 18, 2010


After experimenting with self-infused ginger vodka, I decided to try the first bottle after two weeks of infusing. This recipe is straight out of the Yazi book that comes with the bottle when you buy it, but I've adjusted the quantities a bit to take advantage of the slightly lighter homemade ginger brew.

After straining the vodka infusion through a coffee filter, I refilled the Yazi bottle with my own vodka. Then I mixed up the typical Gingertini I'd grown to love according to the Yazi label directions. The other flavors ended up overpowering the ginger flavor. So for the next batch, I think I'll double the raw ginger for infusion, (and probably muddle them a bit). And as previously stated, I've adjusted the other liquors so the ginger vodka shines through. My second martini was much better. ;)
  • 3 oz Ginger-infused Vodka (see below)
  • 1 oz Cointreau (or Triple Sec)
  • 1 oz Cranberry Juice
  • splash of Lime Juice
  • Slice of Fresh Ginger
Chill an up glass with crushed ice and water. Shake the ingredients with ice in a shaker until it sweats. Strain into the glass and garnish with the ginger slice.
Ginger Infused Vodka
  • 1 large Ginger Root
  • Vodka
  1. Peel and slice the entire ginger root into thick slices.
  2. Divide the ginger slices into two 1 quart jars evenly.
  3. Fill the jars with vodka to within an 1/8 of the top.
  4. Shake and store in a cool dark place for at least 2 months shaking every few days.
  5. Strain the vodka through a metal coffee filter into your favorite bottle.
So now these jars are busy resting in my basement. It'll be hard to simply look at them and shake them each day without getting to taste them, but it should be worth the wait. I'll definitely report back on this in a couple of months to let you know how it all turns out.