My friend Chariste and I may have been born in Louisiana, but we love our Texas-tinis. Chariste, who lives in Austin, introduced me to the Mexican Martini from Trudy’s restaurant several years ago, and I’ve been hooked ever since. Luckily, Chuy’s restaurant in Houston has their own version called the Texas Martini. When I was pregnant with the twins, I craved these more than pickles. Chariste found this recipe that tastes pretty close to what’s served at both restaurants, although they each claim to have their own special recipes.
by Chariste, Elizabeth’s friend. Recipe perfected by Dave Dronet
Ingredients
2 oz tequila
1 oz Cointreau or Grand Marnier
1 oz orange juice
1/2 of a lime, squeezed
1 1/2 oz sweet and sour mix (can substitute margarita mix)
Method
Put a handful of ice in shaker
Add tequila, Cointreau, orange and lime juice and sweet and sour mix.
Cover and shake.
Serve in a glass rimmed with salt if you like. Garnish with an olive or a twist of lime. Chuy’s uses jalapeno stuffed olives.
Makes about two martinis.
Enjoy this drink with some chips and our recipe for Chuy’s Creamy Jalapeno Dip.
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