It’s no secret – I love Margaritas. Well, another mixed drink I enjoy on a rare occasion is a Dirty Martini. The salty, briny taste from the olive juice has always won me over. What can I say – I’m a total Salt-Tooth!
On one of my first visits to Austin, Tripp introduced me to a Mexican Martini. At first, it sounded too odd to possibly be good – olives in my margarita you say? Um, no thank you? But, I like to experience new places the way the locals do, so I went for it. Of course, I loved it. All the salty goodness from a dirty martini, mixed with the slightly sweet, tangy citrus of a margarita. I can’t believe I was ever skeptical!
So, I created my own version here to share with all of you. Frankly, it’s easier than a margarita because it doesn’t use so much freshly squeezed lime juice, and it tastes just as smooth (if you like olive juice, anyway.) Try for yourself!
Makes 1 8-ounce Cocktail
1.5 Ounces Silver Tequila
1/2 Ounce Triple Sec
1 1/2 Ounce Olive Juice
1 Ounce Simple Syrup*
1 Ounce Freshly Squeezed Lime Juice
Note: 1/2 Ounce = 1 Tablespoon
Pour some kosher salt into a wide, shallow bowl or small plate. Use a cut piece of lime to wet the rim of an 8-ounce martini glass. Turn the glass upside down and press the rim into the salt.
Thread a few olives onto a long toothpick. Place in the martini glass.
In a cocktail shaker or a large glass, combine tequila, triple sec, olive juice, simple syrup and freshly squeezed lime juice.
Add ice to the cocktail shaker, cover tightly and give it a shake. Strain liquid into the martini glass, leaving ice in the shaker. Serve chilled!
*I used simple syrup made from 2 parts water and 1 part sugar. Combine ingredients in a saucepan and warm slowly over low heat until sugar dissolves. Then chill. Make a big batch, then store in the refrigerator all summer long.