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.