Ingredients
2 ounces gin
2 teaspoons dry vermouth
1 rosemary sprig
Pitted olives
Preparation
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.
