Mexican Martini
I fell in love with this drink at Trudy's in my hometown of Austin, Texas. I did numerous internet searches and finally combined several recipes to come up with my favorite!
I fell in love with this drink at Trudy's in my hometown of Austin, Texas. I did numerous internet searches and finally combined several recipes to come up with my favorite!
- Carbohydrate 11.25736 g
- Cholesterol 0 mg
- Fat 2.39228 g
- Fiber 0.89030001065135 g
- Protein 0.59285 g
- Saturated Fat 0.314783 g
- Serving Size 1 1 Serving (211g)
- Sodium 199.724 mg
- Sugar 10.3670599893487 g
- Trans Fat 0.150906000000001 g
- Calories 261 calories
Step-by-step
- Chill Martini Glass in Freezer and crush ice for shaker. Rim glass with sea salt using lime juice. Put all ingredients in shaker except for olive brine and green olives.
- Remove Martini Glass from freezer and add about two teaspoons of olive brine and four green olives on a toothpick. Pour a portion of the martini into the glass. The rest should be served on the side as a sidecar.
- Drink slowly...it's a lot!
When limited bar equipment forces a streamlined approach, shaking ingredients vigorously with crushed ice achieves the necessary dilution and frost without requiring specialized stirring vessels. Because standard glass chillers demand exact thermal management, placing glassware in the freezer for at least ten minutes guarantees condensation will not prematurely melt the salt rim. Fresh citrus juice degrades rapidly in flavor profile within four hours of extraction, meaning hand-squeezing the lime immediately before mixing maintains the sharp acidity required to balance the heavy liqueurs. When evaluating whether the shaker has achieved the proper thermodynamic state, look for heavy condensation forming on the stainless steel exterior alongside a distinct frost layer. Although determining doneness in cocktails relies entirely on temperature and dilution rather than internal meat metrics, vigorous shaking for precisely fifteen seconds ensures the liquid drops to approximately 32 degrees Fahrenheit. Serving this drink alongside heavily salted tortilla chips and guacamole provides the necessary fat to counter the sharp salinity of the green olive garnish and the high alcohol content.
