Sign up for the Small Screen Email Newsletter: http://vid.io/xdM <br />Be the first to know when new episodes air on our site!<br />How to Make a Martini<br /><br />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! <br /><br />Watch on Small Screen: http://www.smallscreennetwork.com/video/461/liquid_kitchen_tuscan_martini_main/<br /><br />Recipe:<br />Grappa & Lemon Infused Dry Vermouth<br />4 strips of lemon peel<br />3 oz grappa (6 Tbsp.)<br />2 cups dry white vermouth<br /><br />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.<br /><br />Lemon Rosemary & Garlic Marinated Olives Recipe:<br />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. <br />Slice a large lemon into thin slices and lay over olives. <br />Cover with plastic wrap and let marinate refrigerated for a minimum of 2 days before serving.Store refrigerated for up to 3 weeks.<br /><br />Cocktail Recipe:<br />1/8 oz Grappa & Lemon Infused Dry Vermouth<br />3 oz Hendrick's Gin<br /><br />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
