With – my favorite drink. A big favorite with a few of my Texas friends as well, this is not technically a copycat recipe since I got it straight from the bartender at a place that shall remain nameless. However, it starts with a “C” and rhymes with “huy’s.”
It is called a Texas martini some places, a Mexican martini at others, but is basically a margarita on the rocks, shaken, not stirred.
Extremely Similar to a Chuy’s Texas Martini
Pour over a cocktail shaker full of ice – if it is a decent sized shaker, then 1 portion can equal 1/8 cup, or use a shot glass:
- 2 portions Codorniz Tequila – or any variety of cheap (as in inexpensive, not rot-gut) tequila, with no aftertaste. This is not the place to go with a high-end tequila.
- 1 portion Cointreau
- 3 portions fresh-squeezed lime juice (absolutely, positively, has to be fresh-squeezed or it will not taste right – I have tried every bottled out there…).
- 3 portions simple syrup. To make easy simple syrup: take a dry measured jug with sealable lid. Add, for example, sugar up to the 1 cup mark. Add your hottest tap water until the sugar is soaked through and the water level reaches 2 cups. Shake well until sugar dissolves, then refrigerate. Basically, dry sugar to volume for the first portion, then fill with hot water to the second portion. This will keep forever in the frig & is great for adding to ice tea.
- Jalapeno-stuffed olive – optional (I don’t even own the olives to take a picture of them, but be my guest. If you want to ruin a nice margarita.)
The 2-1 ratio of tequila to Cointreau stays the same. Taste and tweak the lime juice & syrup to your preference.
Shake well and pour into a salted glass.
As I do NOT prefer a mouthful of salt, I have taken to asking for “half salt” on the rim, so I can get exactly as much as I’d like.
I’d write more, but I’ve waited as long as I possibly can to drink that one in the picture above – cheers y’all!