Best method for straining ginger infusions?
I recently made a batch of ginger liqueur using sliced ginger. It tastes fantastic but even after being strained multiple times through coffee filters, there is still some sediment-type stuff in it. I strain the liqueur through coffee filters, let it set for a day or two, then strain it again. Is it normal and OK for there to still be sediment in the bottom of the container at this point? Is the "sediment" just a natural oil from the ginger? Any suggestions as to how to remove it would be appreciated because I would like to give the liqueur as a birthday gift next month.