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.

2 tablespoons vegetable oil
1/4 cup diced shallots
1 1/2 cups ketchup
1/3 cup packed dark brown sugar
1/4 cup Pabst Blue Ribbon beer
1/4 cup white vinegar
1/4 cup tomato paste
1 tablespoon dijon mustard
1 tablespoon chili powder
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ginger powder

1. In medium saucepan, cook shallots in oil over medium heat until golden (about 7-10 minutes).
2. Stirring constantly, add remaining ingredients and bring to a boil.
3. Reduce heat to low and simmer covered for 1/2 hour stirring frequently (which can be tricky because this stuff spatters like you would not believe. I swirl the pan a few times before lifting the lid).
4. Remove from heat and allow sauce to cool five minutes.
5. Puree in food processor (optional).

Crab Mangoon

2 (8 ounce) packages softened cream cheese or Neufchatel cheese
2 mangoes, seeded, peeled and finely diced
1 (8 ounce) package faux crab legs, broken into pieces (real crab or lobster if you are feeling fancy, but really the fake works better)
2-3 scallions, white end half removed, cut into thin rings
1 teaspoon chili pepper flakes
1 teaspoon sesame oil
Won ton wrappers
Oil for deep-frying

1. Combine everything but the wrappers and frying oil and leave the mixing bowl in the refrigerator for 1-2 hours to allow the flavors to meld and the cheese stiffen.
2. Scoop about a tablespoon of filling onto each won ton, wet two adjacent edges and pinch them together to make a pregnant triangle.
3. Use a fork to crimp the sealed edges.
4. Submerge in hot oil until golden.
5. Drain on paper towels for five minutes, but serve them quickly or else they will become flaccid and soggy.
6. Serve with duck sauce, sweet chili sauce or both…or something else.

Frozen Ginger Mango-Rita

Serves: 1
Don’t bother making a half recipe.
You will regret it when you run out.

1.5 cups Simple Ginger syrup*
6 ripe mangoes, pitted, peeled and cubed
3 limes, two juiced and one cut into wedges)
4 cups ice
1.5 cups tequila
1/2 cup Grand Marnier or Cointreau
1/4 cup granulated sugar
2 teaspoons ground cayenne pepper

1. Combine mangoes, syrup, and lime juice in a food processor. You might have to do this in batches if you don’t have the 14 cup model.
2. Add liquor and ice and blend until smooth.
3. Combine sugar and cayenne, stirring thoroughly on a small plate.
4. Wet the rim of a glass with a lime wedge, and dip it in the dish to coat the rim before filling. Repeat with every glass.
5. Garnish with a wedge of lime.

*Simple Ginger

I like to keep this on hand. I store it in squeeze bottles for use in cocktails, desserts and sauces. It will keep for a couple weeks.

1 cup H2O
1 cup sugar
3 inch piece of ginger, peeled and thinly sliced

1. Combine all ingredients in a medium saucepan.
2. Stir Constantly over medium heat until sugar dissolves.
3. Bring to a boil and simmer for five minutes.
4. Remove from heat and let steep for 1-2 hours.
5. Pour through fine mesh strainer and discard ginger pieces.