Dirty Martini with Smoked Paprika

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.

25m
Prep time
12h
Marinate Time
100
Calories
11
Ingredients
4
Servings

What you'll need

Organic Smoked Paprika

Crushed Chipotle Pepper

Ingredients

Smoked Olives:
1 jar (750 ml) martini-style olives
1 tbsp (15 ml) Organic Smoked Paprika
1/2 tsp (2 ml) Crushed Chipotle Pepper
Dirty Martini:
4 small thin lemon slices
8 ice cubes
6 ozs (180 ml) vodka
1/2 tsp (2 ml) dry white vermouth
1 tbsp (15 ml) brine from Smoked Olives
4 Smoked Olives

Nutrition information (per Serving)

100Calories
0mgCholesterol
40mgSodium
0.1gProtein
0.5gTotal Fat
0gFiber
1gCarbohydrates

Preparation

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.