A subtle but effective variation on the classic martini.
First of all, you have to infuse the gin or vodka with the rosemary.
Take fresh rosemary and strip off the leaves. Discard the woody stalks. Wash the leaves. In terms of proportions, use roughly a handful of leaves for the amount of gin/vodka needed to make two martinis. Chop them up and add them to a jar.
Fill it up with gin/vodka, seal it and give it a good shake.
Leave it in a cool (but not chilled) dark place for at least 24 hours.
Pour it through a sieve, then pour the filtered alcohol into a bottle. Put the bottle in the freezer for at least 24 hours.
When it’s time to serve, peel some lemon and squeeze the oil into a glass, then serve as follows:
1 part (or to taste) sweet vermouth
4-5 parts (or to taste) infused gin/vodka
Garnish with a sprig of washed, slightly rubbed (to release the flavour) rosemary
When you’ve finished drinking you will hopefully find yourself sucking the rosemary garnish dry. At least that’s what my family all did. The lushes.
5 thoughts on “Rosemary Martini”
Needs to be tried pre Sunday’s roast beef and Yorkshire pudding.
Request ‘pineapple mint’ martini