In a first for Yotam Ottolenghi, the Israeli-born, London-based chef who’s penned the award-winning cookbooks Ottolenghi: The Cookbook; Plenty; Jerusalem and Plenty More, he’s put out a cookbook that includes cocktails. NOPI: The Cookbook, focuses on the food chef Ramael Scully turns out of Ottolenghi’s high-end restaurant, with recipes adapted for home cooks. While it includes only ten cocktails, each is fascinating in its food sentimentality, like the coriander-and-ginger Martini or the rooibos Old-Fashioned, or his tiki riff: Banana and Cardamom, a sweet, tart take with apple, lime, white rum and velvet falernum.
NOPI: The Cookbook
Author: Yotam Ottolenghi
Publisher: Ten Speed Press
Coriander and Ginger Martini
- 40 ml ginger syrup (see below)
- 100 ml Ketel One vodka
- 50 ml lime juice
- 1 tsp coriander seeds, lightly toasted
- 10 cilantro leaves
- 65 g (3-in/8 cm) piece of ginger, peeled and coarsely chopped
- 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 story appears in the print issue of February 2016.
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