Alongside savory flavors, fiery spice has increasingly moved from the plate to the glass. Nor is the growing obsession with heat limited to spicy margaritas and old fashioneds—it’s making its way into the world of martinis, too, and often with spectacular results.
For those who crave a little fire in their spirit, the options are more creative and enticing than ever. Imagine a classic gin martini kissed with a few drops of homemade chile tincture or a vodka martini spiked with jalapeño-infused vermouth for a slow-building warmth that lingers on the finish. Mixologists are experimenting with everything from pickled hot peppers and chipotle bitters to wasabi-stuffed olives and Szechuan peppercorn garnishes; each technique offers a new way to layer spice and complexity.
The beauty of adding heat to a martini is that it doesn’t have to overpower the drink. Instead, it can amplify the botanicals and add an unexpected, invigorating twist. For the adventurous martini lover, meanwhile, it’s an invitation to explore a whole new dimension of flavor.
Yet even a little spice can go a very long way. There are no limits to experimentation here, but a word of advice: Use caution and remember that the elements you add to a martini are there to enhance the base spirit, not overpower it. That can be a tough assignment, especially when incorporating chile heat into a delicate cocktail.
Dirty + Spicy
This is a personal favorite in my house—a combination that feels almost rebellious in its boldness.
Tabasco, with its unmistakable vinegar bite and piercing heat, isn’t something I reach for often in the kitchen or at the bar, simply because it tends to overwhelm. But in the right proportions, especially alongside olive brine and vodka, something magical happens. The salty, umami-rich brine tempers the heat, yielding a cocktail with depth, balance, and a satisfying kick.
Sriracha, on the other hand, brings a completely different kind of energy: garlicky, slightly sweet, and full of savory character. In this case, its sugar content tempers the acidity, creating a gentle, lingering warmth that’s more rounded and complex than Tabasco’s sharp bite.
Then there’s ancho chile paste, which introduces a warm, earthy, slightly smoky undertone—a slow burn that adds intrigue without overpowering.
Each of these spicy additions, when used with intention and restraint, infuses the martini with a magical spark of heat and nuance. They’re proof that a dash of the unexpected can elevate a classic, turning an ordinary martini into something unforgettable, layered, and utterly craveable.
Great Balls of Fire
2½ oz London dry gin
½ oz dry vermouth
2 drops Tabasco
2 bar spoons olive brine
Add all the ingredients to a shaker glass with cubed ice and shake well. Strain into a martini glass and garnish with 1–3 spicy olives. Tip: To add spicy flavor to your favorite olives, simply add a few teaspoons of Tabasco to a jar of olives in brine and store them in the fridge for a few days.
Heat Wave
3 oz vodka
1 oz dry vermouth
½ tsp ancho paste
Add all the ingredients to a cocktail shaker with cubed ice and shake well. Double-strain into a chilled martini glass and zest with lemon.
Fever
2½ oz gin
2 drops Sriracha
1 tsp sardine oil
2 drops saline
Add all the ingredients to a cocktail shaker with cubed ice and shake well. Strain into a martini glass and garnish with an olive.
Creative License
Tomato water was once a lightning rod for controversy in the cocktail world—an ingredient that drew side-eye from traditionalists and accusations of taking craft too far.
But anyone who’s ever tasted a thoughtfully made martini with tomato water knows the truth: Sometimes, the most unexpected ingredient is the one that makes everything click. Tomato water doesn’t just add a whisper of fresh, juicy garden flavor; it brings a delicate, savory complexity and an ethereal clarity that tomato juice simply can’t match. It’s a nod to the bloody Mary—another great cocktail that can be spicy—but reimagined for a lighter, more refined palate. The drink is still a martini.
And that’s the heart of the savory-spicy martini movement—embracing the unconventional. Cheese, chiles, roasted vegetables, briny capers, even a sprig of rosemary or dash of smoked salt—these are not mere gimmicks, but pathways to deeper, more surprising flavor. When approached with intentionality and balance, so-called oddball ingredients can transform a martini into a true work of art.
My advice? Let your imagination run wild. The next great martini may be hiding in that jar of preserved lemons, that wedge of blue cheese, or that jar of jalapeño-stuffed olives. Don’t be afraid to experiment, taste, and push the limits—because in the world of savory and spicy martinis, boldness is the secret ingredient.
Tomato Water
Tomato water isn’t so much “water” as it is freshly squeezed tomato juice. Simply slice a large, ripe tomato in half, then squeeze the halves over a large mesh strainer into a bowl.
Alternatively, you can chop a large tomato, cover it with a teaspoon of salt, let it sit overnight in the fridge, then break it down in a food processor and fine strain.
Whichever method you use, store any remaining juice in a sealed container in the fridge for up to a week.
Come Fly with Me
2½ oz vodka
½ oz tomato water
½ oz dry vermouth
Add all the ingredients to a mixing glass with cubed ice and stir well. Fine-strain into a martini glass and garnish with a sprig of fresh herbs, such as rosemary or basil.
Spicy Takes
Creative license extends to your base spirits as well. Whether you choose vodka or gin—and which types you select—alters the martini in ways that may be magical… or it may send you back to the drawing board.
There’s a killer asparagus gin on the market, and I’m obsessed with it. That gin was pure heaven in a tomato-water cocktail; the resulting flavor is difficult to describe but incredibly easy to drink. Try citron vodka with savory martinis, or experiment with big botanical gins paired with cheese or fish elements—juniper and salmon make an amazing combination.
Looking ahead, I predict that savory and spicy martinis will only continue to grow in popularity this year. I expect to see more bars experimenting with house-made brines, aromatic garnishes, and even collaborating with chefs to create martinis that echo the flavors of the kitchen. As palates evolve, drinkers are seeking cocktails that surprise and delight—and savory, spicy martinis are perfectly positioned to do just that.
Experiment with infusions, try unexpected garnishes, and don’t be afraid to push the limits of what a martini can be. If the conversations I’ve been having are any indication, 2026 is set to be the year of the savory martini.