Mexican martinis, unlike margaritas, include olive juice and olives, and are served straight up, rather than frozen or on the rocks. Guy has been working on this potent recipe for years. It’s best enjoyed at home at the end of a long week.
- Red Diamond kosher salt
- 1 lime, cut into quarters
- 3 1/2 oz. Añejo tequila (Guy likes Espolon)
- 1 1/2 oz. orange liquor
- 1 1/2 oz. brandy (Guy likes El Presidente)
- Splash olive juice
- Splash orange juice
- 7 oz. high-quality margarita mix
Cut a slit into one of the lime wedges; run the wedge along the rim of two martini or high-ball glasses. Pour a bit of the salt into a small plate and shake gently to spread it evenly. Invert the glass and press the rim into the salt.
Fill a cocktail shaker 1/3 full of crushed ice. Add the tequila, orange liquor, brandy, olive juice, orange juice, and margarita mix (the shaker will be quite full). Put the top on the shaker and shake vigorously. Strain into glasses and garnish with lime wedges and olives.