Hot and Dirty Martini

A nice twist on the classic martini, so if you love spicy foods or drinks, this is the martini for you.

Course Cocktail

Cuisine American

Keyword hot and dirty martini, martini with a kick, spicy martini

Prep Time 5

Total Time 5

Servings cocktails

Calories 243kcal

FIll a cocktail shaker halfway with ice and place two olives on each martini pick. Set aside.
4 olives
Add vodka, dry vermouth, and olive brine.
7 ounces jalapeño vodka, 1 teaspoon dry vermouth, 1/2 ounce olive brine
Cap your shaker and shake vigorously for 15 seconds. Or stir briskly for as long.
Strain, divide, and pour the martini between the two glasses. Add one martini pick per cocktail.
Sip, smile, and enjoy.

Control the heat by adjusting the amount of jalapeño vodka. Start light, taste, and add more until the spice level feels just right.
Since olive brine plays a major role in a dirty martini, use good-quality olives. I like Pearl and Mezzetta, but experimenting with different varieties is part of the fun.
Chill your martini glass in the freezer for at least 20 minutes before mixing. A cold glass keeps the cocktail crisp and properly chilled.
You can shake or stir this martini. Shaking, which I prefer, slightly clouds the drink due to tiny ice shards and adds a bit more dilution. Stirring keeps it clearer and a touch stronger.
Garnish with olives on a pick or toothpick. I usually use one Pearl martini olive and one jalapeño-stuffed olive, but blue cheese– or garlic-stuffed olives are also excellent options.
Martinis are best enjoyed immediately, so serve as soon as it’s mixed to capture the full flavor and chill.
Some recipes call for hot sauce, but with jalapeño vodka, it’s unnecessary, and it muddies both the flavor and the look of the cocktail.