Saturday, May 23, 2009
Ginger Peach Martini
One of the things I like about making cocktails (and making beer for that matter) is that essentially all you're doing is cooking - you have the latitude to determine the recipe, the quality of the ingredients, the proportions. And nothing dictates the quality of your ingredients better than if you make those ingredients yourself. For this cocktail, I took inspiration from a great ginger martini they make at the Oval Room in DC (right near the White House), and from the bottle of peach infused vodka I had decided to whip up last week (and didn't know when I was going to use).
Despite the fancy sounding name - and even the two home produced ingredients - this is incredibly simple to make. And the resulting cocktail is gorgeous - that pink color in the drink is solely from the peach skins coloring the vodka during the infusion process.
Ginger Peach Martini
3 measures peach infused vodka (see recipe below)
1 measure ginger syrup (see recipe below)
1/2 tsp of fresh lime juice
Pour vodka, syrup, and lime juice into a pint glass. The add a handful of cracked ice cubes to the glass (important to add ice only when you are ready to start making the drink). With a bar spoon, stir the drink evenly for about 30 seconds (the volume of ice should be reduced by about a quarter as it melts off). Strain into a cold martini glass, garnish with a lime twist.
Peach Infused Vodka
375ml (roughly) of vodka (Stoli)
one slightly under ripe peach, sliced
In a container which can be sealed air tight (even better if it's a pretty bottle or decanter) and which will hold roughly 375 ml of liquid, place the peach slices in the container. Pour vodka over peaches, making sure that all the peach slices are covered with the alcohol, and seal. Make sure to use an almost, but not quite, ripe peach, as a ripe peach will deteriorate faster in the vodka and won't infuse its flavors as well. Place in a cool spot not hit by direct sunlight for about a week, or until the peach slices start to look a little bit darker than when they went into the container. Strain out the vodka through an unbleached paper towel. This can be done either into the serving container, or, if you want to use the container the vodka was being infused in, remove and discard the peaches, quickly rinse the inside with water, and pour the vodka back in. Vodka should last at least a month.
2 cups organic milled cane sugar
2 cups water
1 1/2 cups of fresh ginger root, sliced (no need to peel)
Bring all ingredients to a boil, and then reduce hit to simmer until liquid is reduced by a third, about 45 minutes. Take liquid off heat and allow to cool to room temp. Strain into a sealable container, discarding ginger. Refrigerate. Syrup will keep for about three weeks.