Despite what its name suggests, the origins of today’s cocktail are only loosely Mexican. Moreover, despite today’s landscape of near-endless Martini riffs, it doesn’t quite qualify as one, either. Naturally, it’s called the Mexican Martini. It’s part Margarita, part Dirty Martini, and a full-on, salty Tex-Mex classic.
Most historical accounts trace its roots back to Austin, Texas, in the 1980s or ‘90s, with two establishments — the Cedar Door and Trudy’s — often credited with creating the cocktail, or at least embracing it before everybody else. And the name? That can be attributed to its creation in an era when everything served in a V-shaped glass was given the ‘tini treatment, regardless of its contents.
Today on the “Cocktail College” podcast, Tim McKirdy is joined by Mario Martinez, the Dallas-based head mixologist for Travis Street Hospitality, to discuss the Mexican Martini. It’s olive brine, fresh lime, and Lone Star pride, and it’s all right here on “Cocktail College.” Tune in for more.
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Mario Martinez’s Mexican Martini Recipe
Ingredients
- ¼ ounce agave nectar
- ¼ ounce fresh lime juice
- ¼ ounce orange juice
- ½ ounce olive brine
- ½ ounce orange liqueur, such as Jalisco 1562
- 1 ½ ounces reposado tequila, such as Tequila Ocho
- 1 dash Firewater tincture (sous vide blend of peppers and Everclear, strained)
Directions
- Add all ingredients to a shaker with ice.
- Shake until chilled and strain into a chilled Coupe glass with a Tajín rim.
- Garnish with three olives.
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