2 ounces Bombay Sapphire gin
Peel and juice of 1 lime
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1 ounce ginger simple syrup (see note)
1/8 ounce ginger liqueur
Using a vegetable peeler, remove a ½-inch-by-3-inch piece of lime peel. Roll lime peel into a funnel shape, and while pinching the bottom, flare the top with your fingers to resemble a flower. Rub lime "flower" around rim of chilled martini glass and carefully place flower in bottom of glass.
Combine remaining ingredients in martini shaker that has been filled with ice. Secure shaker cover and shake, listening closely, until tone changes from a clunking to "slushing" sound. This will create tiny pieces of ice floating on top of your drink. Strain into prepared glasses.
For the ginger simple syrup: Combine 2 cups sugar
1 cup peeled and sliced ginger, 2 cups water, 5 bay leaves in a heavy sauce pan and bring to a boil. Lower heat and simmer 20 minutes. Put zest of 1 lime in a large bowl and carefully pour hot syrup over zest. Set side to cool. Strain and store in refrigerator. This syrup also can be used to flavor lemonade or iced tea. Or, try it drizzled over fruit.
Michael Kennedy, Balsan restaurant at the Waldorf-Astoria, Chicago