Rosemary Martini

A subtle but effective variation on the classic martini.

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First of all, you have to infuse the gin or vodka with the rosemary.

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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.

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Fill it up with gin/vodka, seal it and give it a good shake.

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Leave it in a cool (but not chilled) dark place for at least 24 hours.

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Pour it through a sieve, then pour the filtered alcohol into a bottle. Put the bottle in the freezer for at least 24 hours.

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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

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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.

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4 thoughts on “Rosemary Martini

  1. Pingback: Rosemary’s Baby | THE MARTINI DIARY

  2. Pingback: POLL: What is your favourite non-classic martini type? | THE MARTINI DIARY

  3. Pingback: The Fiery Ginger Martini | THE MARTINI DIARY

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