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. ;)
Ginger Infused VodkaChill 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.
- 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
- 1 large Ginger Root
- Vodka
- Peel and slice the entire ginger root into thick slices.
- Divide the ginger slices into two 1 quart jars evenly.
- Fill the jars with vodka to within an 1/8 of the top.
- Shake and store in a cool dark place for at least 2 months shaking every few days.
- Strain the vodka through a metal coffee filter into your favorite bottle.