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EscapeGoat

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  1. I peeled fresh ginger and grated it with a microplane grater for about two cups. Added that to two cups of vodka and let sit for a couple of weeks. Then strained through a coffee filter and added an equal amount of simple syrup that was two parts water to one part sugar. You could use a more concentrated simple syrup but I did not want it to be super sweet. I will look for the Thai candied ginger and try that, I like that ginger burn. ← I don't think the Thai ginger I used is much different than any crystalized ginger you might find locally. I just happened to buy mine at a Chinese market and it was labled "Thai Candied Ginger". If you have a Trader Joe's nearby they carry a crystalized ginger that would work.
  2. How did you make your Ginger-cello? I've made a few batches of vodka infused with Thai candied ginger that came out pretty good. I use about a half-pound of diced candied ginger to a fifth of vodka (I use Svedka, usually), and let it sit for about a month. It has a fairly strong flavor, and non-ginger fans might think it's too intense, but I like it. It's best served very cold, but it burns a little better at room temperature.
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