Yield: 1 serving

Ingredients:

For Aromatic ginger powder
• 1 pound fresh ginger
• Sauvignon Blanc
• ¼ cup sugar
• 5 Shiso leaves*
• ½ vanilla bean, split lengthwise
  
  
For martini
• 1½ ounces Olyphant citrus vodka
• 1 ounce pear puree
• ½ ounce elderflower concentrate
• ¼ ounce fresh grated ginger
  
  
* Shiso belongs to the same family as mint or basil, but its fragrance is completely different. Shiso leaves can be found at specialty food stores or Asian markets.

Method:

Peel and slice ginger into ¼ inch thick slices. Place ginger slices in a medium saucepan and cover with Sauvignon Blanc. Add sugar and cook until reduced to ¼ of original volume. Remove ginger and place on a rack with shiso leaves and vanilla bean in an oven with the pilot light only. Dry overnight or until fully dried. Pulverize in a spice grinder.

Coat rim of martini glass with aromatic ginger powder. Mix vodka, pear puree, elderflower concentrate and grated ginger in a shaker over ice. Strain into martini glass and serve.