There are certain cocktails that feel like rituals. The clink of chilled glass, the swirl of botanicals, the way the first sip instantly softens the edges of the day. A martini is one of them—elegant, unfussy, and endlessly personal. But winter calls for something a little deeper, a little warmer.

Enter: The Dirty Spiced Martini.

Yield: 1 Martini

Mis en Place

Martini

2 Oz. Spiced Gin (like Reids)

1/2 Oz. Dry Vermouth

1/2 Oz. Warm Spiced Olive Brine (see below)

2 Dashes Orange Bitters

Warm Spiced Olive Brine

½ C. Castelvetrano Olive Brine

½ C. Water

1–2 Tsp. Sugar (optional)

1-2 Cinnamon Stick

2–3 Whole Cloves

1 Star Anise

Few Grinds Black Pepper

For Garnish

2–3 Castelvetrano Olives

Method

Step 1
Make Warm Spiced Olive Brine

Combine olive brine, water, sugar, cinnamon, cloves, star anise, and black pepper in a small pot.

Warm gently over low heat for 5–10 minutes to infuse the spices.

Let cool to room temperature before using. Strain if desired.

Step 2
Assemble Martini

Fill a mixing glass with ice.

Add spiced gin, dry vermouth, warm spiced olive brine, and orange bitters.

Stir until very cold.

Strain into a chilled martini or coupe glass.

Step 3
Garnish

Skewer 2–3 seasoned Castelvetrano olives on a cocktail pick.

Place gently in the glass. Serve immediately.