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


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


  • 1 In a large jar or bowl, combine almonds and 2 ½ cups (625 mL) of the water. Cover and let stand at room temperature for 4 hours or refrigerate for up to 12 hours.
  • 2 Drain and rinse almonds; place in blender along with honey, vanilla, cinnamon, salt and remaining 3 ½ cups (875 mL) water. Blend for 1 to 2 minutes or until very smooth. Add more vanilla, cinnamon, salt, and honey as needed.
  • 3 Working in batches, strain mixture through double layer of cheesecloth-lined sieve into large bowl. Gather edges of cheesecloth together, twisting to form seal. Squeeze over bowl to release as much milk as possible. (Alternately, use a nut milk bag and follow manufacturer’s instructions.)
  • 4 Discard almond pulp or reserve for another use. Repeat with remaining milk mixture. Pour into a 1 L jar; seal and refrigerate for up to 5 days. Shake well before using.
  • 5 Test Kitchen Tip: If you don’t mind a slightly grainy texture, skip the straining step and use blended milk on cereal and oatmeal.
  • 6 Another favourite Billy Bee liquid honey can be swapped in for unpasteurized, if preferred.


(per Serving)

Nutrition information coming soon.