Mexican Martini Recipe

Prepare glass (optional)

If desired, rub the rim of a chilled martini or coupe glass with a lime wedge and lightly dip into coarse salt to create a salted rim. Set the glass aside in the freezer or in the refrigerator while you mix the drink.

Fill a mixing glass or cocktail shaker halfway with ice to properly chill and dilute the cocktail.

Add reposado tequila, dry vermouth, olive brine, fresh lime juice, and orange liqueur (if using) into the mixing glass or shaker.

Stir the mixture for 20–30 seconds with a bar spoon if using a mixing glass (preferred for clarity), or shake vigorously for 10–12 seconds if you prefer a slightly more aerated, colder drink. Both methods will chill and dilute the cocktail; stirring preserves a smoother texture.

Strain the chilled cocktail into the prepared martini or coupe glass using a julep strainer or Hawthorne strainer. For an extra-clean presentation, double-strain through a fine mesh if there is any small ice shards or pulp from the lime.

Skewer 2–3 pitted green olives on a cocktail pick or skewer and lay across the rim or float them in the drink. Add a lime wheel or wedge on the rim or slipped into the glass for aroma.

Serve immediately while cold. Advise guests that the olive brine gives a savory, slightly salty profile; adjust olive brine quantity to taste (increase by 0.25 oz for more briny character or reduce for subtler savory notes).