Crab Rangoon Olives, Anyone?

You can make a Martini in all manner of ways now: up in a highball; washed with mochi rice; even infused with saffron, if you’re fancy. But for all of the attention that’s paid to riffing on the drink and to finding the perfect gin (or vodka) for the cocktail, there is sometimes a lack of focus on the olives in the glass —if, after all, you are an olive-over-twist person. Not anymore; a few bars across the country are paying special attention to the garnish. The below recipes are worth throwing together this holiday season, whether you plop them into your coupe or simply snack on them at aperitivo hour (we know not everyone loves a fancy olive in their drink). Use these as inspiration for your holiday entertaining—or DIY gifting—needs.

“I am from Mexico City, and every time I go to Mexico with [chef] Jeremiah [Stone], he becomes obsessed with a certain ingredient or preparation,” says Fabian Von Hauske of New York City’s Bar Contra and Wildair. Right now, “he loves chamoy.” Von Hauske says the floral and fatty notes of Castelvetrano olives harmonize well with the spicy-sweet flavors of chamoy. His version of the condiment “is not a traditional one, but we use a lot of ingredients we tend to use in the drinks or on other dishes at the restaurant,” like umeboshi and acid powders. These olives are served as a snack, but we wouldn’t mind them in a Mexican Martini.