Smoked Rosemary & Olive Martini

If only James Bond had known what he was missing. Using Dickey’s Oak or Pecan Hardwood Pellets, the olive and rosemary garnish are smoked to give a totally new take on a traditional gin martini. Of course, it should be served! Do we have to say it?Shaken, not stirred.

  • Prep Time

    5 Minutes
  • Marinate Time

  • Cook Time

    30 Minutes
  • Serves

    2 People
  • Pellets

    Oak or Pecan
  • Measurement
  • Ingredient
  • Note


  • 2 Sprigs
  • Rosemary, Fresh
  • 6 each
  • Olives, stuffed with pimentos
  • 4 fl oz
  • Gin
  • 1/2 fl oz
  • Dry Vermouth
  • Ice, cubes not crushed


  1. Preheat smoker to 250°F using Oak Pellets or Pecan Pellets.
  2. Skewer three olives through the pimento with the fresh rosemary. Place the skewers in the smoker and cook for 30 minutes.
  3. Remove from the smoker and quickly dip the olives in a small cup of ice water to remove any oils from the outside of the olives.
  4. Set skewers aside, they can be covered and held for 5-6 hours refrigerated.
  5. Fill 2 martini glasses with ice cubes and let stand for 5 minutes to chill the glass. You can place the glassware in the freezer as another option.
  6. In a stainless steel shaker filled halfway with ice cubes, combine gin and vermouth. If you want a stronger rosemary flavor, remove the top 5-6 leaves from each skewer and place into the shaker.
  7. Place the lid over the shake and close tightly. Shake the ingredients vigorously to fully chill the gin and vermouth.
  8. Remove the ice from the martini glasses (or remove from the freezer) and strain the shaken gin, split between the 2 glasses.
  9. Garnish with the smoked olive and rosemary skewer.

Recipe Categories: Drinks, Smoke