Mexican Martini

By Jordan Mackay

Published July 12, 2011

  • Caleb Bryant Miller for The New York Times
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Rating
5(422)
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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
422 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.

Bill

I like a martini and a margarita and I thought this sound quite strange but it’s absolutely delicious!

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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