Salt on the rim, olives on the pick and a Margarita in the glass: the Mexican Martini sounds like a mix-up, but it works. A splash of dry vermouth and olive brine adds a savory edge that makes the citrus pop and keeps you reaching for another olive.
1½ oz
reposado tequila or blancoe.g. Don Julio · Patrón · Herradura · Espolòn · El Jimador
1 oz
CointreauBuy on Amazon →
¾ oz
lime juice
¼ oz
dry vermouthe.g. Noilly Prat · Martini · Dolin · Cinzano
¼ oz
olive brine (optional)
pinch of
salt for the rim
Garnish: Salt rim, green olives and lime wedge · Ice: Served up, no ice
Mexican Martini
Tart and bright with orange sweetness, agave and a savory, briny note from olive and vermouth. Medium to strong.
The Mexican Martini is closely tied to Austin, Texas, where several local Tex-Mex restaurants have served their own versions since the late 20th century and where it is still something of a city specialty. There is no single documented inventor, and restaurants in the city have competing claims.
The typical Austin serve brings the drink to the table in a cocktail shaker with a salted martini glass and olives, so guests pour their own refills. Recipes vary: some use orange juice or a splash of lemon-lime soda, others add olive brine or dry vermouth. At heart it is a Margarita served up and garnished like a Martini.
Not really. It is a Margarita served in a martini glass with olives, with a little vermouth added.
It is closely associated with Austin, Texas, where several restaurants claim to have popularized it.
The brine adds a savory, salty note that sharpens the citrus, much like the salt rim of a Margarita.
The perfect sound
A lively Austin night with salty rims and live music.
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