1. Add a handful of ice to a shaker, pour in gin and vermouth and shake vigorously.
2. Bruise the rosemary sprigs a little by rubbing them between your hands and rub them inside glasses, then rub the zest around the rim of glass and drop in glass.
3. Skewer the melons on the cocktail sticks and place in glasses.
4. Divide the martini between the glasses and add the cocktail sticks. Serve with Manchego & Green Olive Tortilla Chips.
10ml Dry Vermouth
2 sprigs of rosemary
2 pieces of lemon zest about 2cm each
6 Honey Dew melon balls
2 martini glasses
2 cocktail skewers
Ice and cocktail shaker
Photography David Loftus | Recipes and styling Julia Azzerello