Rosemary-Lemon Martini –

This spring and summer, I was excited about the new and exciting trend of making cocktails with rosemary and lemon  ingredients  (which I’d been reading about for a few years).   I also had long been a fan of rosemary olives, so the idea of combining the two made perfect sense.  And, as is often the case with new ideas, I wanted to try it out right away.

A martini may be a sophisticated drink, but I think we can all agree that you don’t need a fancy glass and a fancy recipe to enjoy a martini. Whether you prefer your martini on the rocks or chilled, this refreshing paleo-friendly recipe will definitely be a hit with your guests!

The perfect summer drink. What could be better than a refreshing drink after a long day of exercise? You have been training for a marathon or a triathlon, or have been celebrating a birthday, and you need a little pick-me-up.


Now is the time to apologize to your liver because these beverages are delicious. You’ll be bouncing back and forth between the kitchen and the dining room to make “just one more”! Our lemon tree is full, and our rosemary bush-tree is ready, willing, and able to donate a few sprigs for a good cause, as I stated in my article on Rosemary-Lemon Bars.

On Livin’ the Pie Life, I discovered the start of a nice cocktail recipe, and then I went all Martha Stewart and infused the simple syrup with rosemary. It was a fantastic and delectable choice on my side, and you all got to reap the benefits.

Start by preparing the simple syrup after you’ve decided you want to try this cocktail (and you should!). It’s simple to perform and only takes a few minutes to prepare.

A simple syrup is made up of equal parts water and sugar. Heat the liquid and whisk constantly until the sugar is completely dissolved. Isn’t that simple? However, you must “brew” the rosemary in the water before adding the sugar to obtain a really rich, wonderful rosemary taste. So….

– Bring 1 cup of water to a boil, then remove from heat (like you would for tea).

– Fill a dish halfway with water and a few rosemary sprigs (it’s a good idea to bruise the rosemary beforehand). Allow 10 minutes for the rosemary to steep.

– Return the water to the saucepan, add 1 cup sugar, and simmer, stirring continuously, until the sugar is dissolved over medium heat. There. Done. Easy.

This simple syrup may be stored in the refrigerator for up to a week.

Martini with Rosemary and Lemon

Rosemary-Lemon Martini


  • 2 oz. of vodka
  • 1 oz. lemon juice, freshly squeezed
  • 1 oz. simple rosemary syrup


Simple Rosemary Syrup
Step 1

Bring 1 cup of water to a low boil. Pour into a dish with a few rosemary sprigs (bruise first). Allow 10 minutes for steeping. Return the water to the saucepan and stir in 1 cup sugar. Cook, stirring constantly, over medium heat until the sugar has dissolved. Allow time for cooling. This may be kept in the fridge for up to a week.

Make a drink
Step 2
Fill the cocktail shaker halfway with ice. Combine the vodka, lemon juice, and simple syrup in a mixing glass. Shake well to completely chill, then shake again! Pour into a martini glass. Serve with lemon peel and/or rosemary sprigs as garnish. Slurp, slurp, slurp!




I am often asked what my favorite drinks are, and while I am not a drink person, I do like martinis. I think that martinis are very feminine drinks, and I like that idea. I like the idea of “a glass of poison”. So this is my version of that drink. I like the taste of Rosemary in this drink, I like the salty taste of the olives, and I like the lemon juice in this drink.. Read more about rosemary cocktail and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.