Taigan Fetch Magazine by Taigan

Nick and Nora Charles never had it so good. Dashiell Hammett’s high-living detectives kept their cocktail shaker busy around the clock, but it was seldom filled with ingredients any more exotic than gin and vermouth. No telling what they’d think of two new versions of their beloved drink from the fabulous Hot and Hot Fish Club Cookbook. Chefs Chris and Idie Hastings offer up one martini made with fiery red (and oh so sweet) blood orange juice and another with lime-flavored gin enhanced by zingy ginger-infused simple syrup. Stock up on blood oranges now while they’re in season (usually until the end of February) and keep a jar of ginger simple syrup in the fridge for when the mood strikes you. Not only are these stunningly delicious cocktails, they are stunningly beautiful—especially when served in Baccarat’s Vega martini glasses from Corzine and Company.

Blood Orange Martini
Yield: 1 drink

3 ½ tablespoons vodka
¼ cup freshly squeezed blood orange juice
1 thin slice blood orange, for garnish

Chill a martini glass for at least 20 minutes before serving. Combine the vodka and blood orange juice in a martini shaker filled halfway with ice. Shake until the mixture is well chilled. Strain into a martini glass, garnish with a blood orange slice, and serve immediately.

Ginger Martini
Yield: 1 servings

¼ cup Tanqueray Rangpur or other lime-infused gin
2 tablespoons Cointreau or other orange-flavored liqueur
1 ½ tablespoons ginger simple syrup (see below)
1 piece candied ginger, for garnish

Chill a martini glass for at least 20 minutes before serving.
Combine gin, Cointreau, and simple syrup in a martini shaker filled halfway with ice. Shake until well chilled. Strain into a martini glass and drop the candied ginger into the bottom of the glass. Serve immediately.

Ginger Simple Syrup
Yield: about 2 ¼ cups

2 cups granulated sugar
1 cup water
1 2-ounce piece fresh ginger

Combine the sugar and water in a small saucepan. Add fresh ginger that has been peeled and julienned (about ½ cups) to the sugar and water mixture before bringing it to a boil. Once the mixture boils, cover, and remove the saucepan from the heat. Allow the syrup to steep for 30 minutes. Strain the syrup through a fine-meshed strainer and refrigerate the syrup until well chilled.

Pictured above, from left: Hot and Hot Fish Club Ginger Martini in Baccarat’s Vega martini glass in Ruby; Hot and Hot Fish Club Blood Orange Martini in the clear Vega.

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