Rosemary Pear Martini Recipes

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.

Steps:

• For rosemary syrup:
• Bring sugar and water to boil in small saucepan, stirring to dissolve sugar. Add rosemary sprigs. Reduce heat and simmer 2 minutes. Cool mixture completely. Discard rosemary.
• For martini:
• Mix rosemary syrup, vodka, lemon juice, and brandy in large pitcher. Cover pitcher with plastic wrap and place in freezer until mixture is cold, about 3 hours. Remove pitcher from freezer; add ice cubes. Stir briskly to melt ice partially. Strain mixture into chilled Martini glasses. Garnish each glass with rosemary sprig.

Steps:

• Mix all ingredients in a shaker with cracked ice. Shake virgorously.
• Strain into martini glass.

Steps:

• Skewer the tomato with a sprig of rosemary.
• Place vodka, vermouth and other sprig of rosemary in a cocktail shaker, half filled with ice.
• Shake vigorously and strain into chilled martini glass.
• Garnish with rosemary-skewered tomato.

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.