A Toast: The Olive and Rosemary Cocktail


When you want to serve up something  a little more sophisticated than the standard beer-and-wine combo.

Not only does a fresh sprig of rosemary act as a garnish here, a nice hint of flavor is added after an initial rub of the glass. Make sure to use high quality olives and vodka.
Extra Dry Extra Dirty Rosemary Martini
2 sprigs fresh rosemary
2 ounces high quality vodka or gin
1 ounce green olive brine
½ ounce dry vermouth
2-3 pitted, stuffed olives [the above cocktail uses garlic-stuffed Peruvian green olives]
Obligatory garnish: rosemary spear, olives

First, rub the inside of a martini glass with a rosemary sprig. Set sprig aside, and chill glass for a minimum of 10 minutes. Combine ice, vodka or gin, vermouth, brine and the sprig you used to rub the glass in a cocktail shaker.

Add the olives and 2nd rosemary sprig into your chilled glass. Shake the liquid ingredients, and pour into glass.