Like margaritas, but garnished with olives and served straight up rather than frozen or on the rocks, Mexican martinis are a quintessential part of hot Austin summers.
Recipe from Texas Monthly.
- 3 oz. añejo tequila
- 1 1/2 oz. Cointreau
- 1 1/2 oz. fresh lime juice
- 1/2 oz. green-olive brine from the jar
- Splash of fresh orange juice
- Lime wedges and olives
Agitate everything in an ice-filled shaker, then strain into a small, chilled coupe or martini glass rimmed with salt. Add a couple of olives and a lime wedge.