Recipe: Ginger Martinis

Ginger Martinis

Makes 40 strong cocktails

This is the drink Falls Church resident Jennifer Beckman likes to serve at her cocktail parties. It calls for a thoroughly chilled cocktail shaker. The ginger syrup can be made 1 week ahead and refrigerated. Beckman assembles the drinks in gallon pitchers shortly before the party. Adapted from a 2004 Food Network Kitchens recipe.

1 pound ginger root, unpeeled

Zest of 2 lemons, removed in long strips

2 cups sugar

4 cups water

3 quarts vodka

Juice of 4 limes (about 2/3 cup)

Ice

About 5 key limes, each cut into 8 thin slices, for garnish

Pomegranate seeds (from 1 pomegranate; about 3 seeds per cocktail), for garnish

Wash the ginger root well and cut crosswise into thin, coin-size slices.

Combine the ginger slices, lemon zest strips, sugar and water in a large saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium-low and cook for 15 minutes. Strain the mixture into a large container and allow the syrup to cool for 25 minutes. Cover and refrigerate until thoroughly chilled, at least 40 minutes. (You should have about 4 cups of syrup.)

In a large pitcher, or in batches, combine the vodka, ginger syrup and lime juice. To serve, fill a cocktail shaker with ice and then fill halfway with the martini mixture. Shake well, and strain into martini glasses. Drop a slice of key lime and several pomegranate seeds into each cocktail.

Per serving: 201 calories, 0 g protein, 12 g carbohydrates, 0 g fat, 0 mg cholesterol, 0 g saturated fat, 2 mg sodium, 0 g dietary fiber

Recipe tested by Kendra Nichols; e-mail questions tofood@washpost.com