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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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The recipe for this cocktail-hour snack was inspired by one from contributing editors Melissa Hamilton and Christopher Hirsheimer. 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 |
Directions:
1. 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.
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