Serves 6 to 8
The original recipe was published in the Colorado Springs Gazette, courtesy of The Broadmoor. It called for either ginger simple syrup or ginger liqueur. I tried it both ways and found the one with simple syrup too sweet and the one with ginger liqueur too strong. I then tried using half of each and found it suited my tastes perfectly.
2 cups Absolut Pears Vodka
1/4 cup fresh-squeezed lemon juice
1/2 cup apple juice
1/3 cup ginger simple syrup
1/3 cup ginger liqueur
Combine ingredients in a pitcher. To serve martini style, pour a single serving into a martini shaker filled with ice and shake vigorously. Strain into a chilled martini glass. I prefer it in a cocktail glass filled with crushed ice; it’s not quite as strong that way.
Ginger Simple Syrup
1 cup sugar or honey
1 cup water
4 oz fresh ginger (roughly 10 inches), peeled and sliced thinly
Combine sugar or honey and water in saucepan over medium-high heat. Stir to dissolve. Add ginger and simmer for about 1 minute. Remove from heat and let cool to room temperature (20 to 30 minutes). Strain through sieve into glass jar. Discard ginger. Can be refrigerated for 4 to 6 weeks. (Martha Stewart says 1 month, but I suffered no ill effects when I let it go longer.)