Filthy Spicy Martini Recipe

1. Chill glass

Place a martini glass (or coupe) in the freezer or fill it with ice water to chill while you assemble the cocktail.

2. Prepare garnishes

Slice one jalapeño thinly (optional). Thread two green olives and one pepperoncini onto a cocktail pick or leave pepperoncini whole. Have jalapeño juice measured and ready.

3. If you prefer a vermouth rinse: pour 0.25 oz dry vermouth into the chilled martini glass, swirl to coat the inside, then discard excess (or leave it in for a softer vermouth presence).

4. Fill a cocktail shaker with plenty of ice.

5. Add 2.5 oz vodka, 0.5 oz pepperoncini juice, 0.5 oz olive brine, and 0.25 oz jalapeño juice into the shaker.

6. Secure the shaker and shake vigorously for 10–15 seconds. The goal is to chill and slightly dilute the drink while integrating the spicy and briny components.

7. Dump the ice or water from the chilled martini glass if you used it to chill. Double-strain the cocktail into the chilled glass using a Hawthorne strainer and, optionally, a fine mesh strainer to catch any particulates.

8. Garnish with the skewered olives and pepperoncini and float a jalapeño slice on top if you want extra heat and aroma.

9. Serve immediately. Suggestion: include the pepperoncini on the side so the drinker can bite it for an extra burst of heat and brine.