Catch Filthy Martini Recipe

Prepare rim

Chill a coupe or martini glass by placing it in the freezer or filling with ice water for a few minutes. Meanwhile, pour the coarse sea salt onto a small plate. On another small plate, place the olive tapenade (or finely chopped olives) and spread into a thin ring slightly larger than the glass rim. Lightly wet the glass rim by running the lemon juice around it (or briefly dip the rim in lemon juice). Press the wet rim into the olive tapenade so the chopped olives adhere, then press the very outermost edge into the sea salt to create a dual-texture 'filthy' rim. Return the glass to chill briefly while you build the cocktail.

Mix cocktail

Fill a mixing glass or shaker with plenty of ice. Add the vodka (2.5 oz), dry vermouth (0.5 oz), and olive brine (0.5 oz). Stir vigorously for 20–30 seconds until well chilled and slightly diluted; stirring preserves clarity and a silky texture. If you prefer a colder, more diluted drink, stir up to 45 seconds.

Strain and garnish

Discard ice or water from the chilled glass. Fine-strain the cocktail from the mixing glass into the prepared rimmed glass. Thread three green olives onto a cocktail pick and rest over the glass (or drop them in). If using, express the oil from the citrus peel by holding it skin-side down above the surface of the drink and giving it a quick twist; pass the peel around the rim once and discard or drop into the drink.

Serve immediately. The combination of olive brine and the tapenade/salt rim gives an assertively 'filthy' savory character balanced by the clean spirit notes of vodka and the dry vermouth. Adjust olive brine to taste if you prefer more or less briny intensity.

If you used the citrus peel, you can also gently rub the peel around the rim (avoiding the olive tapenade directly) to add a bright aromatic lift before serving.