Peel the ginger and slice into thin strips. Run a knife lengthwise down the vanilla bean.

Put the ginger, vanilla bean, sugar and water into a sauce pan and bring it to the boil. Once boiling, reduce the heat and simmer for 20 minutes. Afterwards, remove from heat and allow the syrup to cool.

In a large resealable jar, combine the ginger syrup, orange zest and brandy. Shake well and allow the mixture to steep for 24 hours. Remove the vanilla bean and steep for a further 24 hours.

Strain the mixture through a strainer lined with a coffee filter.

Bottle your ginger brandy and let it sit for another 24 hours to allow the flavors to mellow further.