Sprinkle the ground roasted cumin, madras curry powder, smoked paprika, coarse sea salt, and a pinch of cracked black pepper over the olives. Toss thoroughly so the spices cling to the olives.

Let the olives rest at room temperature for at least 10 minutes to absorb the flavors. These can be made up to 2 hours ahead and refrigerated; bring back to room temperature before serving.

If desired, thread two to three olives onto a skewer with a thin lemon slice for garnish. Reserve a few olives (2–3) for garnish per cocktail.

Martini Assembly (5 minutes)

Chill glass

Place your martini glass or coupe in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to properly chill it. Empty the glass before straining.

Combine spirits

In a mixing glass filled with large ice cubes, pour 2.5 oz Grey Goose vodka or Fords gin and 0.5 oz Dolin Dry Vermouth. If you prefer a slightly softer texture, add 0.5 oz cold water for gentle dilution.

Stir (recommended) or shake

Stir the mixture briskly with a bar spoon for 30–45 seconds until well chilled and properly diluted (stirring preserves clarity; shake if you prefer a colder, slightly more aerated martini).

Strain and garnish

Using a strainer, double-strain the cocktail into the chilled martini glass. Garnish with the masala olives on a skewer placed across the glass or rested inside. Twist a lemon peel over the drink to express oils, wipe the rim with the peel, and drop it in or discard per preference.

Serve immediately with the remaining masala olives on the side if desired.