Friday, October 3, 2008

Weekend Cocktail #23: Ginger Martini


This zesty foodnetwork recipe is perfect for the chilly fall weather: it's sweet, tangy and will warm you right up!

You can store the homemade ginger syrup for up to two months or bypass the whole homeade thing and locate a  bottle or jar at your local Asian grocer or specialty food store instead.


Ginger Martini 

  • 3 oz vodka
  • 1 oz ginger syrup (recipe below)
  • 1/2 oz freshly squeezed lime juice
  • Twist of lemon or lime
  1. Pour vodka, ginger syrup, and lime juice into a cocktail shaker with ice.
  2. Shake vigorously, or stir, until combined and chilled, about 30 seconds.
  3. Strain into a chilled cocktail glass. Add twist and serve.

Ginger Syrup:

  • 1 lemon
  • 2 cups coarsely chopped fresh ginger with peel
  • 1 cup sugar
  • 2 cups water
  1. Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith.
  2. Finely chop the lemon peel and ginger in a food processor.
  3. Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil.
  4. Reduce heat, and simmer, partially covered, for 15 minutes.
  5. Strain the mixture and cool.
  6. Cover and refrigerate for up to 1 week.

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