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.
PEAR-ROSEMARY COCKTAILS
Seckel pears, discovered in the nineteenth century near Philadelphia, may be the only pears native to the United States.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 8
Number Of Ingredients 6
Steps:
- Put enough pears into a 48-ounce glass jar to fill. Add vodka. Seal jar, and let stand at room temperature 2 weeks (up to 2 months).
- Heat sugar and 1 cup water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Add rosemary; remove from heat. Let stand 30 minutes. Discard rosemary. Let cool completely.
- Fill 12-ounce glasses halfway with ice. Add 4 tablespoons vodka, 2 tablespoons syrup, and 3 tablespoons pear nectar to each. Top with 1/2 cup sparkling water. Serve garnished with rosemary sprigs.
ROSEMARY PEAR MARTINI
Make and share this Rosemary Pear Martini recipe from Food.com.
Provided by mccarroll
Categories Beverages
Time 5m
Yield 1 martini, 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a shaker with cracked ice. Shake virgorously.
- Strain into martini glass.
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