Rosemary-Tini Cocktail | John Cusimano
"I'm doing a classic martini, but I'm putting a little bit of herbaceous-ness into it," says John. That "herbaceous-ness" comes from fresh rosemary, hence the name of the cocktail: rosemary-tini. Cute, right?! He created the drink to go with Rach's Italian Chicken and Rice Stew, which also includes the herb.
- Leaves from 1 sprig fresh rosemary, plus 1 sprig for garnish
- Splash of olive brine
- 2 ¼ ounces gin
- ¾ ounce dry vermouth
- Orange bitters
- Fennel bitters, optional
- Lemon twist, for garnish
Muddle the rosemary leaves and olive brine at the bottom of a cocktail shaker. Add the gin, vermouth and 1 or 2 dashes each of orange bitters and fennel bitters (if using). Add ice and stir to chill, then double strain into a chilled martini glass. Garnish with rosemary sprig and lemon twist.
Always Drink Responsibly.