Best Ginger Martini With Sake Recipes

GINGER SAKETINI

Steps:

• Add ginger to the bottled sake and refrigerate overnight.
• Fill a martini shaker halfway with ice. Add 1 cup ginger-infused sake and shake until well chilled.
• Strain sake into 4 martini glasses; stir in 3 tablespoons ginger ale per glass. Repeat to make 8 drinks.
• Garnish each glass with a lemon twist and a strip of crystallized ginger on each rim.

GINGER SAKETINIS

Steps:

• In a shaker with ice, combine the gin, sake and lime juice. Shake until very cold.
• Pour into chosen glasses (over ice, if desired). Top with ginger beer and garnish with a cucumber slice.

GINGER MARTINI

Steps:

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

SAKE MARTINI WITH FRESH POMEGRANATE AND GINGER

Steps:

• Place grated ginger in tea strainer over a small bowl and press firmly with a spoon to release juice.
• In cocktail shaker, combine ice, sake, pomegranate juice, maple syrup and ginger juice and shake vigorously to combine and chill.
• Pour cocktail through strainer into prepared glasses and garnish rim with crystallized ginger.

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.
• 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.
• Yield: 2 cups

GINGER SAKETINI

Steps:

• Muddle shiso leaves at bottom of cocktail shaker. Add remaining ingredients, shake well with ice and strain into chilled coupe or martini glass. Garnish with shiso leaf and pickled ginger.