Ginger and Coriander Martini

Here is another one from Ottolenghi.  The ginger and coriander flavors are magnificent, and the ginger syrup requires only a blender rather than a lot of work to create.  The recipe makes enough syrup to have several batches, luckily.

1¼ oz/40ml ginger syrup (see below)
3½ oz/100 ml vodka
1¾ oz/50 ml lime or lemon juice
1 tsp coriander seeds, lightly toasted
10 cilantro leaves
When ready to serve, place 1¼ oz/ 40 ml of ginger syrup in a cocktail shaker, along with all the remaining ingredients and plenty of cubed ice. Shake hard for about 20 seconds, then double-strain (through a Hawthorne strainer and into a fine-mesh sieve) into two martini glasses. Serve at once.

Ginger Syrup

3-in/8 cm piece of ginger, peeled and coarsely chopped (2 oz/65 g)
¾ cup/150 g superfine sugar
To make the ginger syrup, place the ginger and sugar in a blender with ¾ cup/200 ml of water. Blitz for about 45 seconds, until fully combined: you will make about 1¼ cups/300 ml of syrup, which can be kept in the fridge, or frozen, for future use.