A classic martini gets a festive makeover when garnished with oil-cured olives on a skewer of fragrant rosemary.
- 2 ounces gin
- 2 teaspoons dry vermouth
- 1 rosemary sprig
- Pitted olives
To make, shake 2 ounces gin and 2 teaspoons dry vermouth with crushed ice; strain into a stemmed glass. Strip leaves from bottom 2 inches of a rosemary sprig, skewer through pitted olives, and add to the drink.