Adapted from wsj.com
A super light and food-friendly inverse martini with vermouth swapped out for Manzanilla Sherry, which marries nicely with a vegetal gin like Rutte Celery or Hendrick’s.
Add 1½ ounces Manzanilla Sherry and ¾ ounce gin to a mixing glass filled with ice. Stir and strain into a chilled cocktail glass. Twist a strip of lemon peel over drink and drop in. Add olive garnish.