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Rosemary Martinis

This image courtesy of Sheri Giblin

NotesDouble or triple all the ingredients, refrigerating extra to refill the pitcher as needed.

Halve all the ingredients.

Marinate the olives up to 1 week ahead (be sure they're covered in brine) and refrigerate. Prepare the gin and vermouth with rosemary and refrigerate up to 2 hours ahead.

Makes8 cocktails

CostInexpensive

Easy

Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCocktail Party

Recipe CourseBeverage

Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian

Five Ingredients or LessYes

Taste and TextureHerby

Type of DishAlcoholic Beverage, Beverage

Ingredients

  • 16 pimento-stuffed olives, in brine
  • 1 tablespoon chopped fresh rosemary
  • 1 (6-inch) sprig fresh rosemary
  • 1 bottle (750 ml) gin
  • 1?4 cup dry vermouth

Instructions

  1. 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.

  2. 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.

  3. 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.

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