This is a timely concoction for a party: Simply prepare the gingered sugar syrup (step 1), and refrigerate it until you're ready to shake and serve the cocktails.

Laura Zapalowski
Recipe by Cooking Light November 2008

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Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 cup water and sugar in a small saucepan over medium-high heat; cook until sugar dissolves. Remove from heat. Add ginger. Cover and let stand 15 minutes. Strain sugar mixture through a fine sieve. Discard solids. Chill sugar mixture 30 minutes or until ready to use.

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  • Fill a large martini shaker half full with ice. Add sugar mixture, juice, and cognac; shake until chilled. Strain 1/2 cup mixture into each of 10 martini glasses. Garnish each serving with 1 lemon twist.

Nutrition Facts

111 calories; calories from fat%; fatg; saturated fatg; mono fatg; poly fatg; protein 0.1g; carbohydrates 15.4g; fiber 0.5g; cholesterolmg; iron 0.4mg; sodium 3mg; calcium 5mg.