Coriander and Ginger Martini - Wine & Spirits Magazine

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

Ginger Syrup

  • 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.

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