If you are a martini lover or connoisseur, you have probably  tried the fruity potions that are mixed with gin and vodka to give variety to the martini. They taste like dessert.  Much too sweet.  This is why I embarked on a personal quest for my perfect martini. Little did I know the vast unexplored pleasures that awaited me.  I began by experimenting with specialty liqueurs as do most martini explorers. Then one day in 1967, I mixed Sake with Gin at a dinner party and on the spot named it the “Saketini.”  Exploring Sake in all its forms with gin was a real pleasure.  I tried various broth’s of beef, chicken, etc. with much less success, although they were interesting.  It wasn’t until the aromas of herbs triggered an epiphany did I discover a new source of  martini enjoyment.  I credit my wife Judy for actualizing the first recipe on Nantucket with a sprig of freshly picked Rosemary.