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

  • 7 years ago
Sign up for the Small Screen Email Newsletter: http://vid.io/xdM Be the first to know when new episodes air on our site! 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