You can make sugar syrup in either a saucepan or mason (or jam) jar. If making it in a saucepan, mix together equal amounts of super fine sugar and water and place over medium heat for about 5 minutes, stirring from time to time, just until the sugar has completely dissolved. If making it in a mason or jam jar, mix the sugar and water together in the jar, seal the lid tightly, and shake hard every 10 minutes or so, until the sugar has dis solved. As with all our sugar syrups, you’ ll make a lot more than you need, but store it in an air tight container and it will keep well in the fridge or freezer for future use.
We like to use the wheat-based Ketel One vodka here. It comes from a family-run Dutch distillery and is as cool and crisp as most Dutch designs. Also cool and crisp, but not at all Dutch (although she could be mistaken for being so, given her over-six-foot height), this was conceived by Georgie Thorp, ex head bartender at NOPI.
1¼ oz/40ml ginger syrup (see below)
3½ oz/100 ml Ketel One vodka
1¾ oz/50 ml lime juice
1 tsp coriander seeds, lightly toasted
10 cilantro leaves
3-in/8 cm piece of ginger, peeled and coarsely chopped (2 oz/65 g)
¾ cup/150 g superfine sugar
When ready to serve, place 1¼ oz/ 40 ml of ginger syrup in a cocktail shaker, along with all the remaining ingredients and plenty of cubed ice. Shake hard for about 20 seconds, then double-strain (through a Hawthorne strainer and into a fine-mesh sieve) into two pre-chilled martini glasses. Serve at once.
For the syrup: To make the ginger syrup, place the ginger and sugar in a blender with ¾ cup/200 ml of water. Blitz for about 45 seconds, until fully combined: you will make about 1¼ cups/300 ml of syrup, which can be kept in the fridge, or frozen, for future use.
This recipe is a W&S web exclusive.