Mexican Martini

By Jordan Mackay

Published July 12, 2011

  • Caleb Bryant Miller for The New York Times
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5(423)
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Originally the Mexican Martini was just a large margarita in Austin, Tex. But the presentation calls for the margarita to be served in a martini glass, with olives on a spear. Because it is about twice as large as a regular drink, customers are usually given the cocktail shaker and invited to pour it themselves.

Featured in: Austin’s Very Own Martini

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Ingredients

Yield:1 drink

  • Salt

  • 2 ounces reposado tequila

  • 1 ounce Cointreau

  • 1 ounce fresh lime juice

  • ¾ ounce fresh orange juice

  • ½ ounce olive brine

  • 2 olives

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 237 calories; 2 grams monosaturated fat; 2 grams fat; 361 milligrams sodium; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wet half the lip of a martini glass and dip it in salt. Chill the glass. Pour the liquid ingredients into a cocktail shaker and fill with ice. Shake vigorously for 10 seconds. Strain into the glass. Garnish with olives on a spear.

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Ratings

5 out of 5
423 user ratings
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Comments

Tasteeone

This is delicious. I used jalapeño stuffed olives from Trader Joe's and triple sec.

JS

This is amazing. Amazing. Best kept secret ever. Olive brine and salt are key. Do not omit.

Ali S

I am a northerner who has resided in Austin for 25 years. I make this drink for Christmas holiday gatherings with my family in New England. I always add a few drops of Chalula Hot Sauce to this recipe and serve with jalapeño stuffed olives. My family affectionately calls this drink The Hot and Dirty.

Anna

Err on the side of More olive juice and Less lime, or it tastes like just another tequila/lime drink

25YearsOfThis

RIP Trudy’s Tex-Mex in Austin. They would only serve you one Mexican Martini, plus hand you the shaker to finish off the remains.

Marcella

Very tasty.

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