Hot & Dirty Martini Recipe

Combine 1.5 cups Belvedere vodka and 1 tablespoon extra-virgin olive oil in a clean, sealable glass jar. Seal tightly and shake vigorously for 20–30 seconds to emulsify the oil into the vodka.

Let the mixture rest at room temperature for 30 minutes, then place in the refrigerator for at least 2 hours (up to overnight) to allow the flavors to meld and the oil to mellow.

After chilling, set the jar upright for a few minutes so any visible oil aggregates rise. Open and pour the infused vodka through a fine mesh strainer lined with a double layer of cheesecloth into a clean container to remove any oil clumps. Discard solids. The vodka will retain a subtle olive oil flavor and slight silkiness.

Keep the infused vodka chilled. Use about 3 ounces (90 ml) per cocktail; leftover infusion keeps refrigerated for up to 1 week.

If the olives are not pitted, carefully remove pits: insert a small paring knife or an olive pitter and extract the pit without splitting the olive excessively.

In a small bowl, mix 3 tablespoons crumbled blue cheese with 1 teaspoon Calabrian chili paste. If you prefer a smoother, less pungent filling, add 1 tablespoon softened cream cheese and stir until homogenous. Fold in 1 teaspoon finely chopped parsley if using.

Using a small spoon or a piping bag fitted with a small round tip, gently fill each olive cavity with about 1/2 teaspoon of the blue cheese–chili mixture. Aim for 24 stuffed olives (about 3 olives per cocktail). Wipe any excess from the olive exterior with a paper towel.

Place the stuffed olives on a tray and chill in the refrigerator for 15–20 minutes to firm the filling and make skewering easier.

Prepare glass and vermouth (optional)

If using vermouth, pour 1/4 teaspoon dry vermouth into a chilled mixing glass, swirl briefly to coat, then discard excess or keep depending on preference (this produces a drier martini if discarded). Alternately, skip vermouth for bone-dry style.

Stir the martini

Fill the mixing glass with 1.5 cups ice. Measure 3 ounces (90 ml) of the olive oil–infused Belvedere vodka and add to the mixing glass. Stir briskly for 20–30 seconds until well chilled and slightly diluted (about 20–30 revolutions).

Strain and finish

Strain the chilled martini into a chilled coupe or martini glass. Express the oils from one piece of citrus peel (orange or lemon) over the surface and discard or wipe the rim with the peel, if desired.

Skewer three Calabrian chili blue cheese–stuffed Castelvetrano olives onto a cocktail pick and rest across the rim or drop into the glass. Sprinkle a tiny pinch (about 1/8–1/4 teaspoon) flaky sea salt over the olives or edge of the glass if desired to heighten savory notes.

Serve immediately. Sip and note the silky olive-oil mouthfeel, the bright clean vodka, and the spicy, tangy blue cheese pop from the stuffed olives.