Fresh Ginger Martini Recipes

FRESH GINGER MARTINI RECIPE

Steps:

• Combine ingredients in a medium saucepan then bring to a boil. Once the ingredients start to boil, remove from heat, stirring occasionally to ensure the sugar dissolves.
• Once the liquid has cooled, strain and set aside.
• Wet cocktail glass then place in freezer.
• Fill cocktail shaker with ice then add vodka, ginger syrup and lime. Give the cocktail shaker a good rattle then set aside.
• Remove cocktail glass from freezer then dip the rim in a plate of sugar, if desired.
• If you like, fill glass with fresh ice-we served ours on the rocks!
• Strain martini into the prepped cocktail glass.
• Garnish with a lemon or lime zest, if desired.

ZENTINI (GINGER MARTINI)

Steps:

• To a martini shaker add, the vodka, ginger syrup, mint, and lime juice. Shake and serve in a chilled martini glass.
• In a small saucepan add the water, ginger and sugar. Stir to combine and bring to a boil. Continue to heat on a simmer to make a simple syrup, about 20 minutes. When ready, strain and transfer to a glass container and allow to cool to room temperature.

GINGER MARTINI

Steps:

• Muddle ginger in a mixing glass. Add ice and the remaining ingredients. Shake, and strain into a chilled cocktail glass.

GINGER MARTINI FROM THE ODEON IN TRIBECA

Steps:

• Muddle ginger in a mixing glass, add ice to top. Add rest of ingredients.
• Shake and strain into a cocktail glass.

GINGER MARTINI

Steps:

• Fill a cocktail shaker or small pitcher with ice.
• Add the vodka, ginger syrup, and lime juice.
• Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.)
• Strain into a chilled cocktail glass.
• Add twist and serve.
• Ginger Syrup:.
• Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor.
• Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.