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!
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.
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