This is my adaptation of a recipe created by Felix Albano, The bar at Fifty Seven Fifty Seven, New York City.
3 ounces Infused Spiced Pumpkin Vodka
1 ounce Amaretto
Candied ginger on toothpick for garnish
Directions: Combine ingredients in a shaker with ice.
Stir gently and strain into a chilled cocktail glass.
I'm not a big fan of martinis, but I am a fan of ginger and this is a nicely snappy martini for any fall get together. I found this on the Food Network and made some slight changes to suit my own tastes.
You can find ginger syrup at specialty food stores but it's easy to make it yourself and it will keep in the refrigerator for about a week. Make the syrup yourself, it tastes better than the store-bought kind.
3 ounces vodka
1-2 tablespoons ginger syrup*
1/2 teaspoon freshly squeezed lime juice
Twist of lemon or lime
Fill a cocktail shaker with ice.
Add the vodka, ginger syrup, and lime juice.
Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds.
Strain into a chilled cocktail glass. Add twist and serve.
Servings: One ginger martini
2 cups coarsely chopped fresh ginger, peeled, about 8 ounces
1 cup sugar
2 cups water
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.
Makes 2 cups.
Ginger syrup is good over vanilla ice cream. I use a tablespoon in a glass of ice and fill with water for a great iced ginger tea.