1-inch nub fresh ginger (about 2 ounces), peeled and thinly sliced
1 Frieda’s vanilla bean, split lengthwise
1 cup sugar
1 1/2 cups water
1 1/2 cups brandy (or bourbon)
Special equipment: large, sealable glass container
With vegetable peeler or knife, peel strips of orange, avoiding white pith. Set aside.
In saucepan, add ginger slices, vanilla bean, sugar, and water, then bring to boil. Simmer on medium-low heat until ginger is soft, about 20 minutes, and let cool completely.
Add cool syrup into large, sealable glass container, then add orange peels and brandy. Seal container and shake well. Let sit in cool, dark place overnight.
Remove vanilla bean, and let sit overnight one more time.
Strain out solids in mesh strainer. (If clear liquor is preferred, filter again through coffee filter over strainer.)
Pour liqueur into clean bottle for storage. Let sit one more day before use. Will keep up to 1 year without refrigeration.
Please drink responsibly.
Adapted from Serious Eats