The above Rosemary Martini uses no syrups or fruit juice. It is the same alcoholic strength as a classic martini but with a sublime taste and aroma of a rosemary herbaceous border. It’s a little bit more fancy than a classic but I still consider it essentially a martini.
I sometimes blog about certain cocktails if they have become accepted into popular martini culture as having a -tini suffix (the Appletini perhaps, the above Espresso Martini or the Breakfast Martini for example).
Otherwise though, I like variations to the classic martini which involve only the tiniest, most subtle alterations. Above, the humble caperberry can turn a classic martini into a full blown filthy martini.
With this simplistic philosophy in mind, I wanted to make a martini very close to a classic, but which incorporated the sharp and fresh essence of ginger. I subsequently tried scouring the Internet for existent recipes.
Indeed, a ginger martini recipe already exists (it’s referred to as the ‘zen-tini’) but I was disappointed to find that it involved quite a lot of preparation, it was far to complicated, and the finished product, using syrup, wasn’t nearly as strong as a classic martini.
Such fuss is hardly my idea of ‘zen’.
So I had a think, and decided to put together my own recipe.
After much thought, I came up with something very simple, even comparable to a dirty martini.
The crucial difference is that instead of olive brine it’s made with the juice of freshly grated ginger.
You can also garnish the drink with a slice of Japanese pickled ginger, which looks very delicate and is a little easier on the palate than a raw ginger slice. If you like the taste you might like my Japanese pickled ginger martini.
Perhaps I could name it in honour of Jamaica, the residence of martini fan Ian Fleming and a great producer of fiery ginger goodness. The MontegoBayTini perhaps?
Any suggestions in the comments below will be gratefully received.