The recipe for this cocktail-hour snack was inspired by one from contributing editors Melissa Hamilton and Christopher Hirsheimer.
Recipe information
Yield
Makes 40 Servings
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
Need to make a substitution?
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.
Nutrition Per Serving
One olive contains: Calories (kcal) 23.0 %Calories from Fat 39.1 Fat (g) 1.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 0.6 Dietary Fiber (g) 0.0 Total Sugars (g) 0.0 Net Carbs (g) 0.6 Protein (g) 0.0 Sodium (mg) 110.1