This is what happens when I’m introduced to the many things you can do with ginger root.
I give you the fruits of my labor:
Yup. I decided to give infusing whiskey a try. And let me say — it didn’t come out too shabby. In fact, I was instructed (if not demanded, right E?) to make this again. “So … why didn’t you do the ENTIRE bottle?” Well I have faith in myself, but not enough to potentially waste an entire fifth of (my BFF) JD in the process. However, next time I won’t be so hesitant.
So after making my jacked-up Shirley with homemade ginger ale I became obsessed with using fresh ginger. “WHAT CAN I MAKE NEXT?!” And after opening up the freezer a few times, making eye contact with my bottle of Jack, it dawned on me. LET’S INFUSE SOME WHISKEY. Sure, easy, right? I looked to Google to give me answers — and what did it give me? Filth. Horror stories of people using ginger and having it sit too long, making the whiskey pungent and disgusting. Well, it was time to prove them wrong. AND DID I EVER.
BROWN SUGAR, HONEY AND GINGER INFUSED WHISKEY
1-1/4 – 1-1/2c WHISKEY (Jack or Jameson, if you dare)
2-1/2 – 3in PIECE OF GINGER ROOT
POWDERED VANILLA FLAVORING (coffee flavoring)
MASON JAR, BAND AND LID
MIXER (ginger ale worked fabulously)
- Using the mason jar as a measuring tool, pour your whiskey to the 1-1/4c (10oz) line.
- In a small saucepan, heat the whiskey on medium low (don’t boil). Once it’s warmed, drizzle in honey. I did not measure, but just drizzled in a circular motion, stirring as I went. Maybe about a tablespoon or two, but use whatever feels right.
- Add 3-4 loose handfuls of brown sugar, continue to stir until melted. Keep on medium low for about 5 minutes, stirring frequently.
- Take off heat and let cool for about 20 minutes. After about 5 minutes or so I stuck mine in the fridge to help speed the cooling process.
- While its cooling, take your piece of ginger root (about 2-3in will be fine) and peel it. I’ve found that the spoon trick works best — run the edge of a spoon down the surface of the ginger. Once peeled, slice into semi-thin strips, Not paper thin, but maybe about the width of two toothpicks. You want them thin, but large enough to separate from the whiskey after sitting for a few days.
- In your mason jar, add your chopped ginger, a few spoonfuls of granulated sugar and a helpful dusting of powdered vanilla flavoring (I use a Starbucks vanilla powder, but you can find many different varieties. The easiest one to find will probably be by Coffee Mate.)
- Add your (now cooled) brown sugar-honey-whiskey mixture. If there is room left in the jar, top off with more whiskey, leaving about a half inch or so from the bottom of the jar’s mouth.
- Cover with band and lid. Give it a vigorous shake! Get those ginger pieces to work.
- Let sit for two nights, shaking occasionally. I kept mine on the counter top, away from sunlight.
- After the second night, strain out your ginger pieces using a mesh strainer. It’s okay for there to be tiny pieces of ginger left over, but if they’re bothering you THAT much you can use a coffee filter inside the mesh strainer to get them out.
- Enjoy your whiskey on the rocks or with a mixer (ginger ale!). Bottoms up!
If you try out my recipe, let me know how it turns out with a comment below! Feel free to share this with your friends, on Facebook, Twitter, Pinterest, you name it. I’m also here for any questions you may have. Enjoy!