Filthy Spicy Martini Recipe

Inspired by James Bar

Time8m

Serves1

Whyte Laydie or Quicksilver, pepperoncini juice, olive juice, jalapeño juice

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Ingredients

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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.