Instructions
In a large jar, combine vodka, grated fresh ginger and its juice, zest and juice of a meyer lemon, and a vanilla bean that has been split and scraped. Let sit for 24 hours, giving the jar a shake when you think of it.
Strain the mixture through a fine-mesh sieve into a large bowl.
Stir together honey and boiling water in a measuring pitcher until the honey is liquified. Stir the honey syrup into the vodka. Pour the Nim Nam into bottles and chill.
Serve the Nim Nam over ice topped with fizzy water. It will keep refrigerated for at least a month and probably longer.