On each of two swizzle sticks, skewer 1 or 2 pimiento- or pickled onion-stuffed green olives, then 1 hot chili-stuffed green olive such as Reese; set a stick in each of two chilled martini glasses.
Pour 1 tablespoon sweet vermouth into an ice-filled shaker.
Fill shaker with chilled Bombay Sapphire dry gin, cover, and shake just until blended.
Pour into glasses. Let steep 5 to 15 minutes, according to your taste for heat (sip often to check), then pull off chili-stuffed olive (eat it if you dare).