Olive Rosemary Martini Recipes

EXTRA-DIRTY MARTINI

Extra-Dirty Martini image

Dashes of olive brine give the classic extra-dirty martini a salty edge.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Yield Makes 1

Number Of Ingredients 5

Ingredients

Ice cubes
2 ounces vodka or gin
4 to 5 teaspoons olive brine
Splash of dry vermouth
Garnish: green olives

Steps:

Fill a cocktail shaker with ice. Add vodka, olive brine, and vermouth; shake. Strain into a chilled martini glass. Garnish with olives.

FRENCH MARTINI

French Martini image

This sweet martini tastes like cotton candy.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Time 5m

Yield Makes 1 drink

Number Of Ingredients 4

Ingredients

1 1/2 ounces vodka
1/2 ounce Chambord
3/4 ounces pineapple juice
Lemon twist, for garnish

Steps:

Fill a cocktail shaker halfway with ice. Add in vodka, Chambord, and pineapple juice. Shake well. Strain into a 4-ounce martini glass and garnish with lemon twist.

ROSEMARY MARTINIS

Rosemary Martinis image

Provided by Cynthia Nims

Categories Alcoholic Cocktail Martini Drink

Yield Makes 8 cocktails

Number Of Ingredients 5

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

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.

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