Boozy OlivesDiane Fields
The recipe for this cocktail-hour snack was inspired by one from contributing editors Melissa Hamilton and Christopher Hirsheimer.
Recipe information
Yield
Makes 40
Ingredients
20 each red and green Cerignola olives
1 1/2 cups gin
6 3x1" strips lemon zest (yellow part only)
1/4 cup dry vermouth
2 tablespoons fresh lime juice
Ingredient Info: Large Cerignola olives are available at better supermarkets and at specialty foods stores.
Preparation
Combine all ingredients and 1 cup water in a large jar. Cover; shake well and chill for at least 2 hours. Divide among smaller jars. DO AHEAD: Keep chilled for up to 2 weeks.
Recipe notes
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