Preparation time
less than 30 mins
Cooking time
no cooking required
Serves
Serves 1
By Carmen O’Neal
From Saturday Kitchen
Ingredients
- 45ml/1½oz gin
- 20ml/⅔oz dry vermouth
- 15ml/½oz Amontillado sherry
- 15ml/½oz olive brine
- Indian tonic water, to top
- feta stuffed olives, to garnish
- rosemary sprig, to garnish
Method
Fill a highball glass with ice, add the gin, vermouth, sherry and brine and top up with the tonic.
Garnish with the feta stuffed olives and a sprig of rosemary.
