The Weekend Cocktail: Apple Ginger Martini

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gwen-headshot-110x110BY GWEN KENNEALLY

It is finally starting to feel like autumn here in Southern California…well at least in the early mornings and evenings. Time to celebrate the season and falls flavorful harvest. Ginger syrup is used in Asian ice tea and ginger ale and can be found at Asian markets or specialty stores. Ginger syrup is uper simple to make.  You can store homemade ginger syrup (recipe below) for about two months for future use. If you are not up to making your own,  you can also order Monin Ginger syrup online at

In the mood for a festive non-alcoholic drink?  Omit the vodka and add a total of 10 ounces apple juice. Either way, enjoy the flavors of fall!

apple2006 ounces vodka

2 ounces ginger syrup

4 ounces apple juice

Two twists of lemon tossed in ¼ teaspoon cinnamon

Fill a cocktail shaker or small pitcher with ice. Add the vodka, ginger syrup, and apple juice.  Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds (In general, by the time the shaker mists up the drink is ready). Strain into two chilled martini glasses. Add cinnamon twist and serve.

Ginger Syrup

1 lemon

2 cups coarsely chopped fresh ginger with peel, about 8 ounces

1-cup sugar

2 cups water

Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor. Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes.

Strain the mixture and cool. Cover and refrigerate for up to two month. Makes approximately 2 cups.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog and

About Karen Young

Karen Young is the founder of My Daily Find.