Rosemary Martini Food

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.

RUTH CHRIS'S RASPBERRY ROSEMARY MARTINI

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.

ROSEMARY MARTINI

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.

GRAPE ROSEMARY MARTINI

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.

OLIVE-ROSEMARY MARTINI

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.

PEAR MARTINI WITH LEMON AND ROSEMARY

Steps:

• For rosemary syrup:
• Bring sugar and water to boil in small saucepan, stirring to dissolve sugar. Add rosemary sprigs. Reduce heat and simmer 2 minutes. Cool mixture completely. Discard rosemary.
• For martini:
• Mix rosemary syrup, vodka, lemon juice, and brandy in large pitcher. Cover pitcher with plastic wrap and place in freezer until mixture is cold, about 3 hours. Remove pitcher from freezer; add ice cubes. Stir briskly to melt ice partially. Strain mixture into chilled Martini glasses. Garnish each glass with rosemary sprig.