The sweet, sour, slightly savory mashup of the Margarita and the dirty Martini is an ever-evolving Austin staple (via punch_drink)
as saying, “Bartenders I knew would come in and ask me how to make [it]. And two weeks later I’d see it on their menu.”
Potts, a native Austinite, recalls that when she and her husband, Steve, bought the 48-year-old bar from the Koerners in 2002, the Mexican Martini was already well-established as the city’s unofficial cocktail, owing partly to its pared-back build. “It’s just a very simple, unpretentious drink,” she says.
Today, the drink is no less ubiquitous and riffs appear on menus across town, including a “secret ... spicy” version at Polvo’s restaurant and a jalapeño-stuffed olive-adorned riff at Chuy’s Tex-Mex. It can even be found in some other Texas cities, but remains indisputably an “Austin thing,” says Potts. There, the drink acts as a cultural touchstone and summertime necessity.
“It’s a fun, refreshing tequila cocktail that’s sweet, salty and acidic at once; perfect for a city with hot weather and full of patios,” says Erin Ashford, proprietor of the forthcoming Eastside bar Holiday, where she’ll be introducing Austinites to amade with tequila, triple sec, lime and an olive brine float. “While I love the interactive aspect of presenting the classic with the shaker, they take up space on the table and it’s messy having people pour their own,” she says.
Potts, for her part, is a stickler for the classic, writing off versions with unorthodox additions like orange juice or Sprite as heresy. She prefers her Mexican Martini “shaken hard for a frothy, icy drink.” But most important to her is the drink’s connection to her hometown. “When people tell me why they love the Mexican Martini, it always goes hand-in-hand with the city’s laid-back vibe and the stories told while imbibing,” she says.
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