A Boston Shaker is a two piece set, a glass and stainless steel tin that interlock to shake cocktails.

Muddle - To break ingredients into a pulp using a muddler, pestle and mortar or rolling pin.



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3 small slices ginger
1 seedless Birdseye Chilli
45ml Bombay
10ml Gingembre Liqueur
10ml sugar syrup
15ml lemon juice
3 coriander leaves, torn
1 corander leaf to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Muddle the ginger and chilli lightly into a glass part of a Boston Shaker, fill with ice then add remaining ingredients.

Add ice, place metal part of shaker over glass and shake well.

Strain ingredients into a chilled martini glass.

Garnish with a floated coriander leaf.