Mexican Martini

Going to college in Austin, Texas (go Longhorns!), I had access to all of the regional greatest food hits: breakfast tacos, tender kolaches, smoky barbecue brisket, all the Tex-Mex food I could dream of, and — once I turned 21, of course — Mexican martinis. 

The Mexican martini has been around since the 1980s, and although it’s impossible to know for sure, local lore suggests Cedar Door is the inventor of the drink. Others will claim the title belongs to Trudy’s, who currently makes the largest Mexican martini in the city (clocking in at a whopping 44 ounces, they suggest it’s perfect for 4 to 6 people). Originally, the cocktail was just a large margarita served up, like a martini, rather than frozen or on the rocks. Since it was referred to as a martini, they started throwing a few olives in, and the drink evolved from there. 

Now nearly all Tex-Mex establishments in the city have their own version — typically, a classic margarita with a splash of olive brine served up in a salt-rimmed martini glass and garnished with olives and limes. The amount of olive brine varies from place to place. Some restaurants add just a little, where others make it more pronounced (our recipe has a range!). It’s a large drink, so customers are usually served the drink with a shaker alongside to pour more themselves.

What I have always found strange, though, is that a drink so fun to order and delicious to drink has stayed largely unknown outside of Austin — even in other Texas cities. You might find them occasionally across the state, but they’re nowhere near as common. Much like a salt rim, the addition of a little olive brine adds a balanced salinity that makes a margarita even better, even if you aren’t an olive person. But as a Texan and dirty martini lover, this is hands down my favorite way to make a margarita, preferably served with tortilla chips, creamy guacamole, and gooey queso.

• Your favorite cocktail gets an upgrade. There’s a reason we love a salt-rimmed margarita! Take it to the next level with a little olive brine.
• It’s your next party trick! This largely unknown riff on the always-popular margarita will surprise and delight your guests.

• Tequila. I opt for reposado tequila, which is aged a little longer than blanco (aka silver) tequila and has a slightly warmer, toastier flavor — but blanco works, too! You don’t need a really expensive bottle — just make sure to use one you like. 
• Orange liqueur. I prefer the cleaner taste of Cointreau, but Grand Marnier works, too. It will give your drink a deeper flavor.
• Lime. Fresh squeezed lime juice brings the best flavor to the cocktail base.
• Orange. Fresh squeezed orange juice adds a touch of sweetness and rounds out the flavor.
• Olives. Use olive brine for the cocktail’s signature brininess and garnish with a few olives speared on a cocktail pick. I like to use Spanish queen or Manzanilla pimiento-stuffed olives.

1. Rim your glass. Moisten the rim of a martini glass with a lime wedge, then dip in kosher salt or Tajín Clásico seasoning to coat.
2. Shake the ingredients. Combine lime juice, orange juice, tequila, orange liqueur, and olive brine in a cocktail shaker. Fill with ice, seal, and shake until very frosty. 
3. Strain & enjoy. Pour the cocktail through a fine-mesh strainer and garnish with a lime wedge and a few olives speared through a cocktail pick or toothpick.

• Swap tequila for smoky mezcal or aged añejo tequila.
• Buy fresh-squeezed orange juice instead of squeezing it yourself (this is ideal for bigger batches).
• If you don’t have martini glasses, a rocks glass, margarita glass, or coupe will all work.

• Classic Margarita
• Mexican Margarita
• Mezcal Margarita
• Cowboy Margarita
• Watermelon Margarita
• Aperol Margarita