beverages

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.

25 min
PREP TIME
100
CALORIES
11
INGREDIENTS
4
Servings

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

Preparation

  • 1 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.
  • 2 Rub lemon over rims of 4 martini glasses; place lemon in each glass.
  • 3 Place ice in cocktail shaker. Add vodka, vermouth and olive brine; shake well to mix. Strain into prepared glasses; add smoked olive.
  • 4 Test Kitchen Tip: Remaining olives can be kept refrigerated for up to 3 weeks.

NUTRITION INFORMATION

(per Serving)

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