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Coriander and Ginger Martini 
Created by Joel Scholtens Lindsay for the Blue Bar, Taj Palace Hotel, New Delhi I first created this cocktail when working in London, thinking I had created something masterful, I was soon brought down to life when I heard stories of other bars around town making a very similar drink to mine, with the same name. Just the way it goes sometimes. 
The original Idea for cocktail came from a Chinese restaurant in China Town, London. I ordered a dish with a nice blend of Coriander and Ginger, One could say I was inspired; clearly other mixologists in London had been inspired by the same flavour combination first. I have created many wonderful cocktails over the years based on Inspiration from flavours of the worlds many cuisines. I originally created the cocktail using Vodka but for my current menu at the Blue Bar I decided to use Tanqueray Gin, I was actually going to use Tanqueray Ten but I was already using it in a couple of cocktails so I downgraded to Tanqueray. I felt Gin with its numerous levels of flavour would match the drink well and I was right. 
The big danger with mixing this cocktail is when I muddle I really love to grind and get big flavours, this is a drink that requires gentle muddling, too much flavour kills the Cocktail, making it undrinkable. One of the key reasons for selecting the Coriander and Ginger Martini is Blue Bar is connected to the esteemed Vietnamese restaurant named Blue Ginger and this cocktail matches many of the dishes on the Blue Ginger menu. It’s a really fantastic cocktail although as the flavour in one coriander leaf to the next can vary significantly, it regularly requires tweaking to keep it well balanced. 
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