Gingerinfusedvodka Recipes

Steps:

• Combine the vodka and ginger root in a clean container. (Reserve the vodka bottle for storing the infused vodka later.)
• Seal the container and store in a cool, dark place for 3 days, shaking occasionally. After 3 days, pour the vodka through a strainer and discard the ginger solids. Return the strained, infused vodka to its original bottle.
• Store infused vodka in the refrigerator or freezer for up to 1 month.

Steps:

• Poke lemons with skewer or sticks to release flavor.
• Slice ginger into small slices.
• Place both into bottle or other appropriate container that has lid.
• Fill jar with vodka and let sit for 2 weeks.
• Strain and pour into decorative decanter or bottle.

Steps:

• Place the ginger in an airtight container. Add a few ounces of the vodka and muddle for several minutes. Add the rest of the vodka, cover and let sit for at least 24 hours, muddling the ginger again every few hours.

Steps:

• Wash and dry the lemon, lime, and orange. Using a zester or a strong vegetable peeler, peel the skin of each citrus fruit to create narrow ribbons.;
• When handling peppers, it's best to use rubber gloves; some varieties can sting or even burn the skin. Wash and dry the peppers and slit them lengthwise into slivers. For stronger flavor, leave the seeds intact. For milder flavor, remove. Avoid getting the juice near eyes.
• For Both Recipes: Clean bottle in warm sudsy water. Rinse and dry. Gently place the citrus peels or peppers into the gift bottle, pour in the vodka, and cover the top of the bottle. (Do not seal at this point) Place the bottle in the refrigerator and let the ingredients steep for at least 3 hours - 2 days is better. Before giving, top off the bottle with additional vodka. (The infusion ingredients will soak up some of the vodka.) Seal the bottle with a cork or glass bottle stopper and seal with sealing wax. Tie a thin metal wire or fabric ribbon around the top of the neck, if so desired.

Steps:

• Lay ginger slices out on your dehydrator tray. Dry according to manufacturer's instructions, rotating every 20 to 30 minutes, until crisp and fragrant, about 2 hours.
• Break up dried ginger into smaller pieces; transfer to a saucepan. Add coconut oil; heat gently over low heat until natural oils from ginger infuse the oil, at least 2 hours.
• Strain ginger oil through a strainer to remove large pieces. Wrap cheesecloth over top of a glass jar. Pour ginger oil through cheesecloth into jar to strain again.

Steps:

• Combine vodka, raspberries, sugar, and water in a large, non-metallic container. Press and muddle raspberries until incorporated into the mixture. Allow mixture to sit, stirring for 10 to 15 minutes each day, for 5 to 6 days.
• Strain mixture multiple times through a fine-mesh strainer or cheesecloth until berries and seeds are removed and liquid is lighter in color.