Ginger Martinis 40.000
Nov 29, 2006

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.

Servings: 40 strong cocktails
  • 1 pound ginger root, unpeeled
  • 2 lemons (zest only), removed in long strips
  • 2 cups sugar
  • 4 cups water
  • 3 quarts vodka
  • 2/3 cup lime juice
  • Ice
  • 5 Key limes, each cut into 8 thin slices, for garnish
  • 1 pomegranate, seeds only (about 3 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.

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Recipe Source

Adapted from a 2004 Food Network Kitchens recipe.

Tested by Kendra Nichols.

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