How to make Ginger infused vodka

I think we can all agree that ginger is a great addition to cocktails. From ginger liqueur to ginger simple syrup, it adds a special spiciness. So, it’s time to take this great root to the next level and make ginger infused vodka. You’ll only need a couple of things and patience, although the latter is often difficult.

ginger infused vodka

Fresh ginger is available all year long and can be found in most grocery stores. It’s kind of funny looking but it has been highly valued for its health benefits for a very long time. Anyway, to make ginger infused vodka, you’ll need fresh ginger root. You only need one cup of the sliced root for the vodka, but I suggest buying extra. It’s always good to have ginger on hand for cooking, hot tea or even green juices.


My ginger infused vodka took 10 days to infuse. I tasted it after 3 days and there was no ginger kick. At 5 days it was a confused ginger vodka mix. I didn’t check it again for another 5 very painful days and when I did, it was good. Very, very good. Just like yours will be.

how to make ginger infused vodka

How to make ginger infused vodka

Makes 750 ml


  • 1 cup organic ginger, washed thoroughly and cut into small pieces – do not peel the ginger
  • 1 750 ml bottle of vodka


  1. Add washed and sliced pieces of ginger to a quart size mason jar.
  2. Fill with vodka, put the lid on and label the jar with the date and contents.
  3. Allow the vodka to infuse, giving it a little shake every few days.
  4. After 5 days check the flavor. If it’s not where you want it yet, let it sit longer. Check it every one to two days until it has the wonderful flavors of ginger. It should take 7 to 12 days to infuse.
  5. Once done infusing, strain the ginger out of the vodka using a fine mesh strainer lined with cheesecloth. Strain it into a glass bottle of mason jar and use as desired in all your favorite cocktails. Although, I suggest trying it first in a ginger lemon drop martini.

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Jessica Torres is the chief cocktail creator here at One Martini. Outside of the internet, she works at DEATH & TAXES (a bar) and midtown eats (a restaurant) in Reno, Nevada. When not working, Jessica can be found working out, spending time with her family or attempting to nap. Subscribe to our newsletter to get all of the latest cocktail creations delivered directly to your inbox.
Filed under: Infused Alcohol
4 comments… add one
  • Andy September 19, 2014, 5:28 am

    Your infused alcohols sound delicious! Thinking about making some for a friend for a Christmas present – how long will they last once you’ve made them up?

    • Jessica Torres September 19, 2014, 9:35 am

      Hi Andy,

      After straining the solids out of the spirit, they will keep for a long time. Optimal flavor is usually within a year, but after that it should still be good.

      • Andy September 20, 2014, 12:45 am

        Thanks for quick response. I think they would do well to make it last a year! Am definitely making this now though, thanks for the idea

  • jason October 26, 2015, 6:04 am

    love it


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