Ginger Martini Recipe

This recipe makes two Ginger Martinis.

Ingredients & Equipment

Standard shaker (capped with a built-in strainer)
Jigger (aka measure)
Two martini glasses (though any other glass will do)
Sharp non-serrated knife
Small plastic juicer
Bucket of ice

3 Measures of Gin (75 ml or 3 oz.)
1 Lemon
1 Fresh stem of ginger
3 Heaping teaspoons of light brown sugar (any granulated sugar may be used)

Instructions

1. Chop off a chunk of ginger about the size of your thumb and dice it into coarse bits.
2. Cut the lemon in half and squeeze each half into the juicer’s expectant receptacle.
3. Fill the shaker with ice. No, I mean fill it to the top. Don’t be stingy.
4. Pour 3 measures of Gin into the shaker.
5. Drop in the ginger.
6. Splash in the lemon juice (you may dash in a few bits of lemon pulp if you prefer a tart drink or add more Gin if you prefer a drunk tart).
7. Toss in the sugar.
8. Shake vigorously. Now shake harder.
9. Place the shaker in the refrigerator for about 5 minutes. (This step is essential, as it allows the ginger to infuse the Gin). Do not let your impatience take over. Show some restraint, please!
10. Remove the shaker from the refrigerator and pour it into the martini glasses.
11. You may add a twist of lemon as a garnish, if you’re into that sort of thing.
12. Drink.
13. Repeat.

Now the pedant will protest: “Sir, this drink is not a Martini, it’s a Bradford. A Martini should be stirred, not shaken.” To which I respond: “Well, my dear old man, this drink is not for you.” Besides, who would want to drink a Ginger Bradford? Some claim that shaking the drink “bruises” the Gin, embittering the cocktail. Well, I ask you: “Can anyone be bitter while looking into the eyes of Ginger?”

To assuage your feelings of remorse after downing a few of these, remind yourself that studies have shown that ginger oil prevents skin cancer in mice. If you’ve had more than 3 Ginger Martinis, remind yourself that you are not a mouse.

If you find yourself staring at an empty glass and thinking: “That’s it, I simply can’t have another,” gain some confidence in the fact that ginger has a sialagogue action, stimulating the production of saliva. The next one will slide smoothly down the gullet.