Get Downright Spicy With This Dirty Ginger Martini

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we are taking two of my longtime favorite things—ginger and martinis—and combining them to make my new favorite thing.

I am a woman of kicks, obsessions, and phases, and right now I am obsessed with pickled ginger. You could also say I’m going through a “martini period,” but that would make my “martini period” at least twice as long as Picasso’s “blue period.” My love of martinis began with filthy, olive-brined specimens, before I decided that I was one of those “very cool” women who liked them bone dry. I have since settled into a ratio of around 3:1 (gin to vermouth) and can even appreciate a wet one from time to time. But I still have a soft spot in my heart for the dirty bois, and have recently been enjoying dirty martinis made not with olive—or even pickle—but ginger brine.

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The bright, sweet, spicy liquid works with most gins, though I simply adore it with something botanical. I rarely make straight-up bottle recommendations, because I like for you to be able to use whatever you have lying around, but I am extremely into Tanqueray’s newish Malacca gin, which has lovely notes of rose, peppercorn, and clove. When paired with pickled ginger brine, you get a spicy, slightly sweet and funky martini with a botanical heavy, garden-like quality. To make it yourself, you will need:

  • 2 1/2 ounces Tanqueray Malacca gin
  • 3/4 ounce dry vermouth
  • 1/4 ounce pickled ginger brine

Combine everything in a stirring glass filled with ice and stir until the glass becomes quite cold (about half a minute). Strain into a coupe glass and enjoy a bouquet of botanical, spirit-forward goodness.

Source of this (above) article: https://skillet.lifehacker.com/get-downright-spicy-with-this-dirty-ginger-martini-1828262002

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