MEXICAN MARTINI
2 ounces tequila
1 ounce Cointreau
1-2 ounces Sprite
1 ounce orange juice
Juice of ½ lime
My New Best Friend Cathleen has been raving about a cocktail
she had at her daughter’s wedding this past summer. Called the MEXICAN MARTINI,
her daughter learned to love it while living in Texas, where tequila bars are
on every corner.
The recipe I used came from Trudy’s, a well-known restaurant
in Austin, Texas. To follow it, put the ingredients you see listed above into a
cocktail shaker, add ice, shake it like you’re riding a mechanical bull, then
strain the mixture into a martini glass. If you like, salt the martini glass
first by lining the rim with a slice of lime, then dipping it in margarita salt
that you’ve laid out on a plate. As far as the garnish goes, there are as many
choices as there are bulls inTexas. My friends got the choice of a slice of
lime or a pickle, olive, onion cocktail spear, and both worked beautifully.
At first sip, the MEXICAN MARTINI tastes a lot like a
margarita; the only difference between the two being the addition of orange
juice and Sprite in the MEXICAN MARTINI. But this was just the night’s first
version of the cocktail. By the third one, we had it down to a closer version
of the one that was served at the wedding. We used less tequila, and more
orange juice and Cointreau to improve upon the original. More delicious,
orange-flavored Cointreau always helps to make any cocktail taste better, but
it really elevated this one to a new level. This version was smoother and the
tequila taste was less noticeable. Lovers of the agave juice may want to stick
to the original version and use a high-grade white tequila. No matter how you
shake it, the MEXICAN MARGARITA will make you glad you went south of the
border.
Drink Up^
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