Tuscan Martini - Kathy Casey's Liquid Kitchen - Small Screen

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How to Make a Martini

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!

Watch on Small Screen: http://www.smallscreennetwork.com/video/461/liquid_kitchen_tuscan_martini_main/

Recipe:
Grappa & Lemon Infused Dry Vermouth
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 Recipe:
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.

Cocktail Recipe:
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