4-6 knobs ginger (you want to yield about 2 cups of shredded/grated ginger per litre of vodka)
2 vanilla bean (two beans per litre)
2/3 white sugar
Grate or finely shred the peeled ginger.
Then, add the ginger to a rubber-sealed bottle or mason jar.
Pour in vodka. Here, I have used two bottles because I didn't have any bottles big enough to fit everything in. *In hindsight, it is easier and more efficient to use mason jars —bottles don't allow easy removal of the ginger. 😉
Split the vanilla beans and scrape out the deliciousness. Add to bottle.
Give it all a good shake and store the mixture in a cool, dark place for two to three weeks.
After the infusion period, strain the mixture through a coffee filter, cheesecloth or fine-mesh strainer. Then, add the liquid back into the bottle.
Make the simple syrup by adding the water and sugar to a saucepan over low heat. Whisk it until the sugar has dissolved. Set aside to cool.
Pour the simple syrup into the bottle. Shake, shake, shake and pop it back into the same cool, dark place for another two to three weeks.
Drink as is for a light sipping drink or search the internets for recipes using ginger liqueur. Enjoy!