Long Distance Recipe

Quick infusion (10–30 minutes)

Combine 8 oz gin and 1 tablespoon mild olive oil in a clean jar. Seal and shake vigorously for 30 seconds, then let rest at room temperature for 10–30 minutes, gently shaking every 5 minutes. This extracts the oil aroma into the spirit without clouding heavily. After resting, place the jar in the freezer for 10–15 minutes so the oil aggregates; decant or strain the gin through a fine mesh and a coffee filter into a clean bottle, discarding the oil residue. Chill infused gin before using.

Prepare filling

Spoon soft goat cheese into a small bowl and stir briefly to smooth. If desired, season very lightly with a pinch of salt (Castelvetrano olives are already briny).

Stuff olives

Using a piping bag fitted with a small tip or a small spoon, gently fill each pitted Castelvetrano olive with about 1/6 teaspoon of goat cheese. Press one whole black peppercorn into the center of each stuffed olive so it is visible and slightly secured in the cheese.

Finish olives

Arrange the stuffed olives on a small plate and lightly brush or drizzle each with a drop of extra virgin olive oil to give a sheen. Keep chilled until assembly (or allow to come to cool room temperature for 5 minutes prior to serving).

Chill and prepare glassware

Place your coupe or Nick & Nora glass in the freezer for 5–10 minutes or fill it with ice water while you build the cocktail, then discard ice water and dry glass.

Mix

In a mixing glass or shaker filled with ice (about 1 cup), pour 2 oz chilled olive oil–infused gin, 0.5 oz olive brine, and 0.5 oz lo‑fi dry vermouth. Stir gently for 20–30 seconds until the mixture is well chilled and slightly diluted (use stirring to preserve clarity).

Taste and adjust

Taste a small measure; the drink should be savory with a subtle olive oil mouthfeel and balanced dryness from the vermouth. If it needs more saline/olive character, add up to 0.25 oz extra olive brine; if too salty, add 0.25 oz extra gin or 0.25 oz vermouth to rebalance.

Strain and express

Double-strain the cocktail into the chilled glass to remove any ice shards. Express the oils of one lemon peel over the surface (twist the peel skin-side down above the drink), then discard or rim the glass with the peel and drop it in if desired.

Garnish

Skewer three stuffed Castelvetrano olives on a long pick and rest it across the rim or place it in the cocktail. Serve immediately.