OLIVE-ROSEMARY MARTINI
A classic martini gets a festive makeover when garnished with oil-cured olives on a skewer of fragrant Olive-Rosemary Martini.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1
Number Of Ingredients 4
Steps:
- To make, shake 2 ounces gin and 2 teaspoons dry vermouth with crushed ice; strain into a stemmed glass. Strip leaves from bottom 2 inches of a rosemary sprig, skewer through pitted olives, and add to the drink.
ROSEMARY MARTINIS
Steps:
- At least 1 day before serving, combine the olives and chopped rosemary in a small dish and pour over some of the brine from the olive jar to cover. Cover and refrigerate.
- About 1 hour before serving, rub the sprig of rosemary between the palms of your hands for 10 to 15 seconds and put it in a cocktail pitcher. Pour the gin and vermouth over, stir to mix, and refrigerate.
- Just before serving, add a generous handful of ice cubes to the pitcher and stir gently for a minute to give it an extra dose of chill. Pour the martini into stemless martini glasses, leaving the ice behind in the pitcher. Very briefly rinse the olives to remove any clinging rosemary and spear 2 each onto cocktail picks or small rosemary sprigs (with lower leaves removed), adding a pick to each glass.
ROSEMARY MARTINI
I have really been enjoying making cocktails with fresh ingredients, particularly herbs. This one is delicious and would compliment a nice chicken dinner. Enjoy!
Provided by Nif_H
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Skewer the tomato with a sprig of rosemary.
- Place vodka, vermouth and other sprig of rosemary in a cocktail shaker, half filled with ice.
- Shake vigorously and strain into chilled martini glass.
- Garnish with rosemary-skewered tomato.
BLUEBERRY ROSEMARY BRAMBLE
Provided by Valerie Bertinelli
Categories beverage
Time 25m
Yield 1 cocktail
Number Of Ingredients 7
Steps:
- Add the gin, lime juice, Rosemary Simple Syrup and blueberries to a cocktail shaker and fill with ice. Cover and shake vigorously for 10 to 15 seconds.
- Fill an 8- to 12-ounce glass with ice and strain the cocktail over the ice. Garnish with a rosemary sprig and a few blueberries.
- Add the sugar, rosemary sprigs and 1 cup water to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has completely dissolved and the rosemary is fragrant, about 3 minutes.
- Remove from the heat and cool completely. Once cooled, remove and discard the rosemary sprigs.
GRAPE ROSEMARY MARTINI
Provided by Food Network
Yield 1 serving
Number Of Ingredients 5
Steps:
- Combine the vodka, rosemary, grape juice and ice in a cocktail shaker and shake hard. Strain into a martini glass. Thread 1 grape on a rosemary sprig and place in glass. Serve.
- *To make fresh grape juice, puree 1 cup seedless green California grapes in a food processor or blender and strain through a fine sieve. It will make about 1/3 cup.
RUTH CHRIS'S RASPBERRY ROSEMARY MARTINI
I had this wonderful drink while eating at Ruth Chris in Reston VA! They were so kind to give me the recipe! Cooking time is shaking time!
Provided by CIndytc
Categories Beverages
Time 6m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Ill cocktail shaker with ice. Add muddled raspberries and everything but garnish.
- Shake well and strain into chilled martini glass.
- Pierce 2 raspberries onto rosemary sprig . Put into drink and serve.
Nutrition Facts : Calories 131.3, Fat 0.1, Sodium 1.7, Carbohydrate 7.3, Fiber 0.6, Sugar 4.4, Protein 0.2
ROSEMARY MOJITO
Steps:
- Make simple syrup:
- Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves, about 5 minutes. Remove from the heat and let the mixture cool. Store in a glass jar in the fridge for up to 1 month. Makes 1 1/2 cups.
- Make winter herb syrup:
- Wash the herbs and set them aside to dry. Combine the sugar and water in a saucepan over low heat. Add the herbs and stir until the sugar dissolves, about 3 minutes. Remove the pan from the heat and let the mixture cool and macerate for 1 hour. Strain through a cheesecloth into a glass jar and store in the fridge for up to 1 month. Makes 1 1/2 cups.
- Make Mojito:
- Remove the stem from the sprig of the rosemary and combine with the simple syrup in a cocktail shaker. Use a muddler to lightly crush the rosemary and let sit for a few minutes. Add the rum and lime juice. Add ice, shake, and pour through a fine-mesh strainer into a collins glass over ice. Top with soda and garnish with a lime wheel and a sprig of rosemary.
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