Rosemary-Tini Cocktail | John Cusimano
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Rosemary-Tini Cocktail | John Cusimano


  • 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.

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