I really like to use fresh ginger and would love to keep some on hand but as history goes, I buy a piece for a specific recipe, use a little and then throw the rest into the crisper only to find the shriveled little chunk weeks later when purging the fridge.

Then I read an article in Fine Cooking (one of my favorite cooking magazines, by the way) where their test kitchen stored ginger in eleven different ways over the course of two months and one of the methods they had the best luck with was peeling the ginger, submerging it in vodka in a glass jar with tight fitting lid and storing it in the fridge. I am all about infused vodkas – it’s not uncommon for me to have several jars lines up  soaking something or other in the spirit – so this storage idea seemed like a win-win! Fresh ginger on hand, plus ginger vodka. Sounds like there may be some new concoctions coming to our patio this summer!