Sign up for the Small Screen Email Newsletter: br Be the first to know when new episodes air on our site!br How to Make a Martinibr 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: br Recipe:br Grappa & Lemon Infused Dry Vermouthbr 4 strips of lemon peelbr 3 oz grappa (6 Tbsp.)br 2 cups dry white vermouthbr 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 18 oz Grappa & Lemon Infused Dry Vermouthbr 3 oz Hendrick's Ginbr br Measure the infused vermouth and gin into a mixing glass. Add ice and stir until cold. Strain into a chilled cocktail glass.