Peel the ginger (use a spoon - it's so easy) and cut into thin slices. Slice the vanilla bean in half lengthwise.
Add the ginger, vanilla bean, sugar and water to a pan and bring to a boil. Reduce the heat and simmer for about 20 minutes. Let the syrup cool.
In a sealable jar, add the ginger syrup mixture, orange zest and brandy. Shake.
Let the mixture steep for one day, then remove the vanilla bean. Let it steep for another day. Strain through a strainer lined with a coffee filter. Pour the strained liqueur into a bottle and cap. Let it sit for one more day for the flavors to mellow even more.