If you can’t find Lillet, a blanc vermouth or Cocchi Americano are excellent substitutes. Look for Castelvetrano olives at your grocery store’s olive bar or from high-end gourmet markets.
In a lowball glass filled with ice, combine the gin, Lillet, lime juice and olive brine. Top with the tonic and stir gently to combine. Garnish with the olives to serve.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.