This is my offering to the Martini gods, in which, I'm attempting to duplicate one of the best martini's I've EVER had. I did not retrieve the exact recipe from the restaurant but this is my copy-cat attempt to produce one of the most delicious drinks I've had in a while called Rosy Cheeks. The menu reads: "Rosy Cheeks- grey goose le citron, lemon nectar + rosemary sugar syrup - winner - OBX martini games 2004". I scouted around for a lemon drop martini recipe because I felt it mirrored what was in the original to a certain extent. I found quite a few recipes but finally stripped one down enough just for the proportions. I was intrigued by the rosemary sugar water and only found one recipe from the countryhome.com website for ROSEMARY-INFUSED BERRY SORBET and subsequently borrowed from it.…

Ingredients

1 serv.

Rosemary sugar syrup↗
fresh rosemary leaf, tightly packed↗3⁄4 cup
Splenda sugar substitute↗1⁄2 cup
Splenda sugar substitute↗2 tablespoons
water↗1 1⁄4 cups
The Martini (use 4 teaspoons of the rosemary sugar syrup)
grey goose le citrus-infused vodka↗4 ounces
lemon juice or 4 teaspoons lemon fruit nectar↗4 teaspoons

Step-by-step instructions

1
(This is listed first due to the chilling time).
2
In a food processor or blender combine rosemary and 2 tablespoons of the Splenda. Process for a 20-30 seconds to only bruise the rosemary (it’s OK if it isn’t chopped). Smell the wonderful aroma.
3
In a medium saucepan combine the remaining Splenda, water, and rosemary mixture. Heat just to boiling, stirring to dissolve the Splenda. Simmer on low for 5 minutes. Remove from heat, cover, and let stand for 30 minutes. Strain once then strain again through a coffee filter, discard solids, and thoroughly chill the syrup (about an hour). It is not a thick syrup. It IS flavorful though.
4
*The glass was not rimmed, to my recollection, with sugar or salt at the restaurant. I did not call for rimming the glass in this recipe due to not wanting to detract from the wonderful flavors IN the glass*.
5
Pour the vodka, rosemary sugar syrup and lemon juice into a shaker 3/4 full of ice. Shake well.
6
Retrieve your martini glass and strain. Get a little crazy and garnish with a rosemary sprig if you choose. Feel the love and listen for waves.
7
*I looked for "lemon nectar" in the grocery store. Aside from all the other nectars available, this one wasn't. I looked up the definition of nectar which states (Webster's New World Dictionary of Culinary Arts), refers to nectar in the United States as "undiluted fruit juice or a mixture of fruit juices," So I took two lemons, cut down the sides, removed the peel and the white pith, cut and separated the sections out, removed the seeds, and blended in the blender. I then strained (one time) the juice and waahlaah. Nectar. I'm assuming. It's worth the trouble. Make extra because the drink tastes better with it instead of just juice when whipping up this drink.

Source: food.com

Original recipe ↗

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