Dump the ice water out of your chilled glass. Strain the cold, clear liquid into it. Now, the garnish: One green olive on a toothpick, or a thin strip of lemon zest twisted over the glass to release the oils. The lemon is for freshness; the olive is for. . . existential saltiness. Both work.
Pro tip: Use a castelvetrano olive. They’re buttery and green and make you feel like you own a boat you don’t actually have.
