Ginger Infused Bourbon

I have a recipe that I’ll be sharing soon (one of my favorites!) that requires Ginger Infused Bourbon. Of course you need to know how to make Ginger Infused Bourbon so first things first…Ginger compliments a lot whiskeys quite well, and not only does it make great drinks but it spices up some recipes as well!

It’s also REALLY easy to make – here’s how:

*the post below may contain affiliate links to products we use and love!* Click HERE to learn more*

Ginger Infused Bourbon

Ginger Infused Bourbon

5 from 2 votes
Servings 750


  • 1 750 mL bottle bourbon of your choice
  • 1 package crystallized ginger
  • 2 quart sized mason jars (or other clean container)
  • cheese cloth


  • Put about 1/4 cup crystallized ginger into your jar.
  • Pour one (750ml) bottle of bourbon into the container.
  • Cap the container LOOSELY! The sugars in the ginger can ferment and the gas needs to be able to escape.
  • Put your mixture in a cool dry place for about a week, tasting to determine if it needs to infuse longer.
  • Once it's to your liking, place the cheesecloth over the mouth of the jar and pour the infused bourbon into the second clean jar to strain. You may need to strain more than once, but a bit of sediment is fine and not bad.
Tried this recipe?Mention @hungryhappyhome or tag #hungryhappyhome!
Rate this recipe!See below to comment and leave a rating


More drink recipes on my Pinterest board HERE!

If you’re looking for a jar, this Weck Juice Jar, is a great option!


  1. My question is, if you use fresh ginger, not crystallized, does it still need room for expansion? My whisky has a cork and I just put a bunch of fresh ginger root in it and corked it. You mentioned the sugar caused gas. But I don’t want it to explode. Lol

    1. 5 stars

      I haven’t personally used fresh ginger to do this so I can’t say for sure. I don’t believe it would… but it never hurts to take the top off every now and then just to check.

  2. I made this and it is superb! Do I now need to refrigerate it? I am hoping it will last until the holidays, but know that is not likely (its so good).

    1. I don’t believe it needs to be (we didn’t!) but if you have concerns, you could always do so! I’m glad you enjoyed it!


  3. At Penzay spices I have only seen crystallized ginger in chunks, not slices. Which did you? The picture looks more like slices than small chunks.
    Karen S.

    1. Hi Karen!

      The crystalized ginger we have is indeed slices. We purchased it at our local Trader Joes store I believe. Hope that helps!

  4. Hi – I’m interested in this recipe but a bit confused – the recipe calls for crystallized ginger but the photos show fresh sliced ginger root. Can you clarify which you used and the quantity? Thank you!

    1. Hi Jaycee! So sorry for the late response…I am just now logging in after taking a bit of a break from blogging. What you see is actually crystalized ginger….it’s been soaking in the bourbon for quite a while so the sugar has melted and the ginger slices have rehydrated. Quite cool!

      The amount we used in the recipe is 1/4 cup crystalized ginger

      Thanks for stopping by my blog!

5 from 2 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.