This martini method is very easy and fast and doesn't require that you do anything in advance (no infused syrups or liquors). All you do is take a few sprigs of herb, tear them up, put them in your mixing glass with the rest of ingredients and stir, stir, stir.
I suggest using vermouth in your martini (most "modern" martinis are vermouth-less); the vermouth smooths out the strong impact of gin (or vodka, if you must). It also makes for a gentler (read: weaker) drink, so you won't be staggering about after just one.
I used some of my "Sweet Dani" lemon basil from the backyard to make this Lemon Basil Martini. I have also used chervil, regular basil and bee balm (some know it as monarda). I think borage would be good (especially with Hendricks - to bring out the cucumber flavor) and thyme would be great in a sweet martini (use sweet vermouth instead of dry).
Give it a try and let me know what you think.
Put into an iced mixing glass:
- A few sprigs of your herb of choice
- 2 - 3 ounces gin (I like Plymouth, Miller's or Hendricks)
- 1/2 - 1 ounce vermouth - dry or sweet or both, depending on your herb