Jalapeño and Ginger Martini cocktail recipe by Nobu Santorini
Channel Grecian gastronomy with Nobu Santorini's aromatic Jalapeño and Ginger Martini
Whether you’re planning a trip to the Greek islands this summer, or have just glumly returned from a break in the European sun, we’ve found one surefire way to inject an authentic taste of Athenian bliss into your weekend: by recreating Nobu Santorini‘s Jalapeño and Ginger Martini at home.
Herbal and refreshing, nothing says ‘holiday’ quite like an ice-cold martini – especially when it’s been crafted by Santorini’s top mixologists. Having just reopened for the 2024 season, Nobu’s combination of smooth vodka with tangy ginger liqueur and basil, alongside a spicy jalapeño kick balanced with lemon zest, is a treat for the senses, especially when set against the backdrop of the world-famous caldera and sparkling Aegean Sea. Served at the bar – the hotel’s place to see and be seen – this signature martini is the quintessential sundowner (even if you’re only enjoying it in your garden).
So, are you in need of a spicy and aromatic martini this weekend? We hear you. Courtesy of our friends across the heavenly Hellenic isles, we’ve bagged the recipe for Nobu Santorini’s Jalapeño and Ginger Martini. Here’s how to recreate it at home – just don’t forget your coupe glass.
Recipe
Jalapeño and Ginger Martini
Ingredients
- Sliced fresh jalapeño 1, whole
- Basil leaves 6
- Gomme syrup 15ml
- Vodka 50ml
- Ginger liqueur 20ml
- Lemon juice 25ml
Method
- Muddle the jalapeño slice and basil leaves with the Gomme syrup.
- Shake all ingredients together in a cocktail shaker and double strain.
- Serve in a coupette martini glass.
- Garnish with jalapeño julienne.
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