The conservative proportions of this CHOW recipe aside, two other websites advocated for 1/2 cup of ginger to 750 ml. of vodka. Since I had a surplus of the root in question, I opted for the latter proportions. We'll see how it turns out in a week or two (or three). There's also this roasted ginger variant that might be fun to try later.
And yes, I have been cooking (and bento-ing). It's just been more of my easy go-to (pasta with sardine-tomato sauce and sausages), though I declared today veggie day and treated myself to a custom Chop't salad that was good enough to eat sans dressing, with just some salt and pepper (tested, but didn't want their red wine vinaigrette to go to waste): spinach with crumbled hard-boiled egg, red onions, white mushrooms, smoked bacon, artichoke hearts and grilled asparagus.
Wednesday, August 12, 2009
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Four days in, there's a distinct ginger smell and a definite tang of ginger in the middle, though first and after-tastes are still quite vodka-y. Bradley advocates letting it go another week, which I may do with the next batch. For now, though, John and I are experimenting with proportions for a ginger vodka and iced tea drink, with a bit of lemon and honey. Maybe I'll try a toddy variant, too.
ReplyDeleteA second experiment, which involved reusing the above ginger and letting the vodka sit for about seven days, produced mediocre results: a bit harsh at the top, and just a hint gingery near the jar's end. Next time, remind me to shake now and then.
ReplyDeleteHome from work today, so decided to make up another batch of this - about 850 ml. vodka and 3/4 cup chopped ginger (since that's all I had left, and it was going soft. Waste not, want not). We'll see how this turns out, then have another go at those lemony or iced tea-type drinks.
ReplyDeleteBroached that Oct. 16 bottle last night - nice, warm, sharp ginger undertone to it. Barely tasteable in a one-to-two-part combination with lemonade (I use the organic Giant/Peapod store brand - Nature's Promise) and a squeeze of fresh lemon juice; will have to fiddle with proportions and perhaps additional agreements.
ReplyDeleteRecently found a quarter-jar of 28 Nov. 2009 infusion. It was a revelation - pretty much none of the vodka sharpness left, just a deep, sweet, almost-smoky ginger tang. Will have to put up another batch, age it and properly experiment.
ReplyDelete