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Playing How to Make a 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


Serves: 1


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.