While all of the recipes I’ve found online are raw root infused, I prefer to take an extra twenty minutes to make a ginger vodka variation using roasted ginger, which tastes infinitely better, and I am really surprised that I couldn’t find another infused vodka recipe out there with roasted ginger.

It’s great in a number of cocktails or as a shot, and is the ultimate addition to lemonade on a hot day or a glass of ginger ale. Alternately, you could add a sugar to the mix and make a ginger liqueur, but I will get into that in a future blog.

Notes: I usually make a double batch using a 1.5 liter bottle and two inches of ginger root. I prefer Smirnoff for making infused vodkas, as it yields the cleanest flavor and is the highest quality you can get for a moderate price, in my opinion. I might add some cloves to the next batch. I’ll let you know how it goes.

1 750 ml bottle of vodka
1 inch piece of fresh ginger root

1. Preheat oven to 300degrees.
2. Pour one shot of vodka from bottle and drink.
3. Wrap ginger in aluminum foil and place in oven for an hour.
4. Allow ginger to cool only as long as you must in order to handle.
5. Peel ginger and slice thinly across the grain.
6. Cut again so that pieces will fit into bottle without being forced (important for getting the ginger out of the bottle later).
7. Add ginger to bottle, replace cap and leave in freezer for two weeks.
8. Strain vodka with fine mesh strainer or cheesecloth.
9. Rinse remnants from bottle with cheap vodka (not water).
10. Use a funnel to return infused vodka to bottle and discard ginger.