Chris Nuttall-Smith

This version jacks up the gin quotient to keep the sweetness in check, while the splash of water softens the classic cocktail's boozy edges.

The warmth and gentle smoke of the campfire transforms these marinated olives into the stone fruit they are—juicy, savory, and deliriously fresh.

Chopping the burrata makes the cheese on these toasts even more voluptuously creamy.