I'm pretty much a purist when it comes to martinis. I can't bring myself to imagine what's involved with Martini: The Game, a cards–and–dice game that makes each player a bartender working to whip up cocktail creations. My version of that game would be pretty boring: a bunch of gin cards, the occasional dry vermouth card, and a die that just says "olive" or "twist" on all sides. Not a fun game, but these ingredients do make a superior cocktail in my opinion!
So I'm not big on martini variations, but this one minor twist on the classic martini simply adds a bit more herbal and savory character to the aromatics already present in the gin—a little more depth of character without going overboard. This cocktail will be best with a London dry–style gin. Some newer and small–batch gins—much as I love them—can have distinctive character that may or may not meld well with the rosemary. To ensure that the olives take on some of that savory rosemary flavor, they should soak for at least a day before mixing the martinis.
Double or triple all the ingredients, refrigerating extra to refill the pitcher as needed. Marinate the olives up to 1 week ahead (be sure theyre covered in brine) and refrigerate. Prepare the gin and vermouth with rosemary and refrigerate up to 2 hours ahead.
