- 1 3-inch piece fresh ginger, peeled and thinly sliced crosswise
- 2 cups gin
- 1/2 cup vermouth
- Sliced candied ginger, for garnish
In a glass bowl, lightly bruise the fresh ginger with a wooden spoon. Add the gin, cover and refrigerate for 24 hours or up to 3 days.
Strain the gin into a pitcher. Stir in the vermouth. Fill the pitcher with ice and stir. Strain into martini glasses garnished with the candied ginger.