Peel the ginger and cut it into thin slices. Split the vanilla bean in half lengthwise.
Bring the ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until ginger is soft-about 20 minutes. Let the syrup cool. Do not strain yet.
Zest the orange and place the zest only in a sealable glass container along with the syrup and brandy. Seal and shake, then let this mixture steep for one day.
After one day, remove the vanilla bean and let the mixture steep for an additional day.
Strain mixture through a coffee filter into your bottle or jar for storage. Let it sit for one more day before using to let flavors mellow.