Hot & Dirty Martini Recipe

Combine and rest

In a clean jar or neutral container with a tight-fitting lid, pour 2 cups Belvedere vodka and add 2 tablespoons mild extra-virgin olive oil. Close the lid and invert gently to emulsify briefly. Let rest at room temperature for 2 hours to allow the oil to infuse aromatics into the vodka.

Separate and clarify

After 2 hours, place the jar in the refrigerator for 30–60 minutes — this helps the oil coalesce. Carefully skim off any visible oil layer with a small spoon or pour the vodka through a fine-mesh strainer lined with a coffee filter or cheesecloth into a clean bottle to remove suspended oil and solids. The aim is a subtle olive oil aroma and silky mouthfeel without free-floating oil. Yield: about 3 1/2 to 4 cups infused vodka. Use 3 oz per martini.

Storage

Store infused vodka refrigerated and use within 2 weeks for best flavor.

Prepare filling

In a small bowl, combine 3 tablespoons crumbled blue cheese with 1 tablespoon softened cream cheese. Add 1 teaspoon Calabrian chili paste and 1/4 teaspoon lemon zest (if using). Mix with a small spoon or fork until a cohesive, slightly chunky filling forms. Taste and adjust heat or salt (blue cheese is already salty).

Stuff olives

Using a small piping bag, plastic sandwich bag with the corner snipped, or a small teaspoon, gently stuff each pitted Castelvetrano olive with about 1/4 teaspoon of the blue cheese–Calabrian filling. Avoid overstuffing to keep olives intact. Repeat until 24 olives are filled.

Finish and season

Place stuffed olives on a plate and sprinkle very lightly with smoked sea salt (about 1/4 tsp distributed across all). Chill briefly (10–15 minutes) to firm the filling slightly, or serve at cool room temperature.

Prepare glass

If using, brush a very thin line of Calabrian chili oil around the inside rim of a chilled coupe or martini glass, or add a single drop to the bottom of the glass for aroma. Do not overdo—this is spicy and concentrated.

Rinse with vermouth (optional)

For a classic dry martini style, pour 1/4 teaspoon dry vermouth into a mixing glass, swirl briefly to coat the inside, then discard excess (or leave, per taste). This step is optional — you can skip for an extra-dry martini.

Stir and chill

Fill a mixing glass with 1.5 cups of ice. Add 3 ounces olive oil–infused vodka and the vermouth (if retained). Stir with a bar spoon for 20–30 seconds until well chilled and slightly diluted (about 15–20% dilution). Stirring preserves clarity and a silky texture.

Strain and serve

Double-strain the chilled martini into the prepared glass using a Hawthorne strainer and fine-mesh strainer to remove any tiny ice chips or particles. If you used a drop of chili oil in the glass, it will spread subtly as you pour.

Garnish

Skewer 2–3 Calabrian chili blue cheese–stuffed Castelvetrano olives on a cocktail pick and rest across the rim or drop into the glass. Optionally express a lemon twist over the drink and discard or drop it in. Serve immediately.