Sign up for the Small Screen Email Newsletter: Be the first to know when new episodes air on our site!How to Make a MartiniAfter 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: Recipe:Grappa & Lemon Infused Dry Vermouth4 strips of lemon peel3 oz grappa (6 Tbsp.)2 cups dry white vermouthPut 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:18 oz Grappa & Lemon Infused Dry Vermouth3 oz Hendrick's GinMeasure the infused vermouth and gin into a mixing glass. Add ice and stir until cold. Strain into a chilled cocktail glass.