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Mexican Martini


2 oz
Rested (reposado) tequilas are aged at least 2 months in wooden containers often recycled from bourbon, cognac or wine production.
1 oz
A brand of triple sec produced in France. It is drunk as an aperitif, degestif, and used in cocktails like the margarita; 40% ABV.
1 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.75 oz
A citrus juice used in many cocktails, both for its sweet and tart taste and its color. Orange juice, unlike lemon and lime, can be kept fresh for days. In a blind taste test, most people liked day-old orange juice.
0.5 oz
Considered to be the brine left over from pickling olives. Used most commonly in the Martini, with the addition of said to be 'dirty.' It has a salty and vinegary flavor.
2
Known for the Martini, the cocktail olive is the fruit of the olive tree, pickled is a salty brine. This may or may not be stuffed with pimento (red bell pepper).
0
Often used to rim a glass for cocktails or made into a solution to add to the liguid itself in order to balance the flavors. Table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
3
Known for the Martini, the cocktail olive is the fruit of the olive tree, pickled is a salty brine. This may or may not be stuffed with pimento (red bell pepper).

Wet half the lip of a martini glass and dip it in salt. Chill the glass. Pour the tequila, lime, orange, and olive juice into a shaker with ice. Shake and strain into the chilled glass. Garnish with olives on a spear. #shake #straight


Adapted from Jordan Mackay.


Savory
Strong
NYT Book Of Cocktails
avg. 3.5 (19)
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