Put the gin and the extra virgin olive oil in a wide bowl, reserving the empty gin bottle. Leave to infuse for six hours, then put the bowl into the freezer until the olive oil has completely frozen. Strain the gin through a muslin cloth to remove any bits that remain. Pour the gin back into the bottle. The leftover olive oil can be brought back up to room temperature and used for dressings with a kick.
Simmer the bay leaves with the sugar syrup for 30 minutes. Strain off the leaves and keep the syrup in the fridge for up to three months.
Add the Cocchi Vermouth Amaro, 45ml of the gin and 5ml of the bay leaf syrup to a mixing glass full of cubed ice. Stir for 45 seconds or to taste – it will dilute as you stir. Strain into a cocktail glass and garnish with a lemon twist.
Cocktail Cookbook by Oskar Kinberg (£18.99, Frances Lincoln)