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Reverse Engineer this Cocktail Please

Star

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Looking for assistance on how to reverse engineer a cocktail I recently enjoyed at the Park Hyatt in Sydney. It was listed under a menu of ‘martinis’ as a 'Ginger Kamikaze' and was served in a martini glass with a twist of lemon peal. The color of the cocktail was bright yellow-orange. Ingredients listed on the menu:

Absolut citron,
Cointreau,
Root ginger,
Lemongrass syrup
Fresh lime

I can get my hands onto all of the above; however, unsure of quantities and in particular what to do with the ginger (I am assuming it is fresh ginger)

I appreciate this is not a ‘Martini’ and hence my reference to it as a 'cocktail'.

Google was of no assistance and I dont feel like going back too soon and paying the exhorberant price. Look forward to advice.
 

ginlimetonic

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the first result on "USE THE F*CKING SEARCH ENGINE"

Ginger Kamikaze

Made with Crater Lake Vodka
Created by the Bendistillery Sampling Room - Bend, Oregon.

2 oz ginger-infused Crater Lake Vodka
splash triple sec
splash vanilla syrup
fresh lemon
fresh li me

Prep: Infuse about 1/2 cup candied ginger in 1 bottle of Crater Lake Vodka. Allow to infuse approximately 3 days

Muddle lemon and lime in a cocktail shaker, add remaining ingredients and fill with ice. Shake and strain into a martini glass. Garnish with lemon.

...and you're welcome.
 

Annadale

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It's one of the late ninety's/early noughties fruit and herb vodka based drinks erroneously labelled 'martini'. If you compare the two ingredient lists( yours and the rather rude reply you received!) you will notice that they differ quite considerably. The second posting I would assume is is an overly sweet concoction (candied ginger maceration, and vanilla syrup=overkill!) that will lack the "zing" and freshness of taste of the first. If I was to hazard a guess, the best method for an instant recreation of the cocktail you enjoyed, would be to muddle a knob of peeled fresh ginger with a stalk of lemon grass chopped into four and bashed. Add a little stock syrup, the cointreau/triple sec, a good healthy slug of absolute citron, juice of a lemon and half a lime, stir with ice, strain and decorate with a slice of preserved ginger speared with a lemon grass quill. Next time, go watch the barman make it, engage him in some conversation, everybody will talk about their job, especially when you, the customer, offers praise. I would also suggest that the approximate measurements could be, 1 part Vodka, 1/2 part Cointreau/triple sec, 1/2 part stock syrup, apiece of fresh ginger the size of the first knuckle of your thumb peeled, and a stick of fresh lemon grass,plus the quantities of juice already given. Enjoy. The fun of cocktails is experimenting with proportions and tastes.
 

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