Tag Archives: Mexican Martinis

Hoegarden 2011: Favorite Cocktail

For two years running, our favorite Hoegarden cocktails have been Mexican Martinis and Lemon Drop Shots. While we did enjoy a few pitchers of Mexican Martinis, I wanted to try something new. Actually, I tried several new ones, but nothing blew our skirts up like the Reggae Rainbow. It’s one of those layered cocktails that needs to be prepared in a certain order to give you these lovely layers. Because of the layered effect, it works better to make them one at a time. A word of caution: this deceptively cute cocktail packs a punch, so plan accordingly. Now, let the fruity fun begin!

NanaBread’s Reggae Rainbow
(makes one)

1 cup of crushed ice
2 ounces of coconut rum
1 ounce of green melon liqueur
3-4 ounces of pineapple juice
1 ounce of grenadine

For best results, place crushed ice into a tall, skinny glass. Pour the coconut rum over the ice and allow it to settle. Slowly add the melon liqueur; it should sink to the bottom of the glass. Slowly add the pineapple juice and allow it to settle, then slowly add the grenadine. It will sink to the bottom, moving everything else up. If you want to get fancy, garnish your Reggae Rainbow with a wedge of pineapple and a maraschino cherry. And don’t forget that paper umbrella! Now go, my children…smear on some Hawaiian Tropic sunscreen, pull up a lawn chair, relax and take a trip to the eye-lahnds (Bob Marley music not included, but highly recommended). Yah, mahn.

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Filed under Family Stuff, Hoegarden Weekends

NanaBread’s “Mexican Martinis”

I’m not really a drinker, but I love this cocktail. We discovered these at Chuy’s Mexican Cantina in Austin, Texas. And once we did, we made a conscious effort to rediscover them over and over again {insert cheeky wink here}. The name is a little misleading. While these are served in martini glasses, they are actually margaritas. Here’s the breakdown: a mind-blowing homemade margarita mix poured into a cocktail shaker full of ice, vigorously shaken, and strained into glasses garnished with salted rims and a skewer of jalapeno-stuffed olives. Sold yet? You will be.

NanaBread’s Mexican Martinis:
2 cans (12 ozs. each) Minute Maid limeade frozen concentrate
2 empty limeade cans full of cold water
1 good pinch of salt
1/4 cup Grand Marnier
1/4 cup Triple Sec
3/4 cup good quality tequila (I use Hornitos Reposado)
1 to 2 tablespoons of olive juice from the olive jar
a bowl of ice cubes or crushed ice for the cocktail shaker
1 jar of jalapeno-stuffed olives, for garnish

Combine all ingredients except for the ice and jalapeno-stuffed olives in a pitcher and mix well to combine. To serve, dip the rims of your glasses in lime juice and then into salt to “rim” the glasses. Put jalapeno-stuffed olives onto a toothpick or drink skewer and set aside. In a cocktail shaker or canning jar with a tight-fitting lid, combine 1 cup of ice and enough margarita mix to fill to 2/3 full. Make sure the lid is on tight and shake for at least one minute or until the mix is freezing cold. Strain the margarita mix into your glasses (being careful not to ruin your salted rims). Garnish with a skewer of jalapeno-stuffed olives and serve immediately.

A few recommendations:
1. Save the olives for last; they taste even better after they soak a while.
2. Feel free to add more or less olive juice, to your own taste. I go for more.
3. These are good on their own, but I prefer them with a plate of Mexican food.
4. Drink responsibly; don’t drink & drive; designate a driver; or plan to stay in.
5. Invite me to your house when you make these & I’ll be your new best friend.

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Filed under Food & Recipes