Before we get ahead of ourselves, let’s make the tincture first.
1/2 cup grain alcohol (151 proof)
1/2 cup rosemary leaves, cleaned and de-stemmed
Combine alcohol and rosemary in an airtight container. Let sit for 7 days in a cool, dark place, gently agitating once a day. Filter leaves out of the liquid through a fine strainer. Bottle into dropper bottles, or in an airtight container.
*Note: although the color of the tincture will start out bright green, it will naturally settle into a brownish color. Albeit, not as nice, but the aroma will still be present.
2-1/2 oz. gin, Fords Gin used here
1/2 oz. dry vermouth
1-2 drops rosemary tincture (recipe above)
In a chilled cocktail glass, add rosemary tincture and rise glass, pouring off excess. In a mixing glass filled with ice, stir gin and vermouth for about 20 seconds. Strain into prepared cocktail glass.
Here the subtle rosemary is a great companion for the juniper and citrus notes in the gin. It’s a pretty bright martini and that woodsy accent helps round out the drink.