Ginger Martini Recipe

Combine the sliced fresh ginger, sugar, and water in a small saucepan.

Bring mixture to a gentle simmer over medium heat, stirring until the sugar is completely dissolved.

Reduce heat to low and simmer for 8–10 minutes to infuse the ginger flavor; for a stronger ginger presence simmer up to 15 minutes.

Remove from heat and let the syrup cool with the ginger still steeping for 20–30 minutes to intensify flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing on the ginger to extract liquid, then discard solids.

Refrigerate the syrup until chilled. The syrup will keep in the refrigerator for up to 2 weeks.

Chill glass

Place a martini or coupe glass in the freezer, or fill it with ice water while preparing the cocktail to ensure it is served well chilled.

Fill a cocktail shaker with ice (about 1 cup).

Add vodka (3 oz), fresh lime juice (0.5 oz), and ginger simple syrup (0.75 oz) to the shaker.

Firmly cap the shaker and shake vigorously for 12–18 seconds until the outside of the shaker is frosty and the ingredients are well chilled and slightly diluted.

Dump the ice or water from the chilled glass.

Double strain the cocktail into the chilled martini/coupe glass using a Hawthorne strainer and a fine-mesh strainer to remove tiny ice shards and any ginger particulates.

Garnish with a thin slice of candied or fresh ginger on the rim or floated in the drink; add a lime twist if desired.

Serve immediately "up" (without ice) and enjoy.