12 oz water
about 4 inch piece ginger
1 vanilla bean
1 cup sugar

peel from an orange
400ml brandy

This is Paul’s recipe that he has made several times. Peel ginger with a spoon and cut into small pieces.
Cut vanilla bean in half lengthwise. In a small pot bring water, ginger, vanilla, and sugar to boil. Stir, turn off heat and let cool.
Put the cooled liquid plus brandy and orange peel into a ball jar and close the top. Put on your counter and shake randomly whenever you think of it. Let sit for 24-36 hours, then strain liquid though a sieve.

If you want really clear liqueur, strain through a coffee filter after the sieve (this is what I do).