Tuscan Martini Cocktail
By Kathy Casey
After a visit to Italy, Kathy was inspired to create these marinated olives and grappa and lemon infused vermouth. What better way to bring a bit of Tuscany into an ice cold martini? You can use any type of olive you prefer and they only get better the longer they are marinated. A bowl of the marinated olives makes a great party snack as well!
Recipe
Ingredients
4 strips of lemon peel
3 oz grappa (6 Tbsp.)
2 cups dry white vermouth
Put the lemon peel in clean fancy bottle or clear wine bottle.
Add the grappa and dry white vermouth. Cap.
Let sit for a minimum of 24 hours before using so lemon flavor develops.
Store refrigerated for up to 1 month.
Lemon Rosemary & Garlic Marinated Olives
Lay 5 large fresh rosemary sprigs and 4 cloves of garlic thinly sliced in an 8x8 inch glass dish.
Then add 2 cups drained, stuffed olives. Drizzle with 2 Tbsp of olive oil.
Slice a large lemon into thin slices and lay over olives.
Cover with plastic wrap and let marinate refrigerated for a minimum of 2 days before serving.
Store refrigerated for up to 3 weeks.
Instructions
1/8 oz Grappa & Lemon Infused Dry Vermouth
3 oz Hendrick's Gin
Measure the infused vermouth and gin into a mixing glass.
Add ice and stir until cold. Strain into a chilled cocktail glass.
Garnish with Lemon Garlic and Rosemary Infused Olive
Comments
Kathy,
What’s the best way to store the olives after you’ve marinated them?
Blair
http://goodspiritsnews.wordpress.com
Hi Blair!
The best way to store the olives is in an air-tight container and keep them refrigerated for up to 3 weeks.
Ms. Casey,
It looks like the vermouth you used is Dolin Blanc, and not a dry.
Do you recommend using the Blanc vermouth if we can get our hands on it, or is it best to stick to your recipe and use Dolin Dry?
Cheers,
Tyler
Hi Tyler!
Blanc is good in this recipe – but dry is also great. I think go with personal preference.
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