INGREDIENTS
40 large pitted, unstuffed olives
1 1/2 cups gin
6 3×1′ strips lemon zest (yellow part only)
1/4 cup dry vermouth
2 tablespoons fresh lime juice
PREPARATION
Combine all ingredients and 1 cup water in a large jar. Cover; shake well and chill for at least 2 hours. Divide among smaller jars. DO AHEAD: Keep chilled for up to 2 weeks.