Mexican Martini

By Jordan Mackay

Mexican Martini
Caleb Bryant Miller for The New York Times
Rating
5(399)
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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
  • 2ounces reposado tequila
  • 1ounce Cointreau
  • 1ounce fresh lime juice
  • ¾ounce fresh orange juice
  • ½ounce olive brine
  • 2olives
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

236 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 361 milligrams sodium

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
399 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!

Dale Pittman

I am a Mezcal person. This sounds great, but I will try it with a Mezcal joven. Looking forward to it!

Drewkatlew

We used Frescatrano olives and their brine for this. We liked the more mellow olive taste.

Matt B

Wife liked it a lot. Nice twist on either.

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