This twist on the classic cocktail has a spicy kick of smoky paprika and chipotle. Olive brine is what makes this martini “dirty”. Choose green, martini-style olives that are pimento-stuffed or pitted and preserved in brine.
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Ingredients
Smoked Olives: Drain brine from olives, reserving both. Place olives in sterilized 500 mL Mason jar. In small saucepan, bring brine, smoked paprika and crushed chipotle pepper to boil; lower heat and simmer for 2 minutes. Pour hot brine into Mason jar with olives; seal jar and let cool. Refrigerate for 24 hours before serving olives, turning jar occasionally to mix brine with spices.
Rub lemon over rims of 4 martini glasses; place lemon in each glass.
Place ice in cocktail shaker. Add vodka, vermouth and olive brine; shake well to mix. Strain into prepared glasses; add smoked olive.
Test Kitchen Tip: Remaining olives can be kept refrigerated for up to 3 weeks.
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