Chuy’s, the Austin-born Tex-Mex chain, makes a margarita that calls itself a martini. The Texas Martini is served up, without ice, in a martini glass, and it comes with the shaker so you can top it up. It’s garnished with jalapeño-stuffed olives, with a splash of olive brine in the drink. It sounds strange, but it works.
What Chuy’s Serves
A 2017 description of the drink in 5280 magazine sums it up: a shaken blend of reposado tequila, fresh lime and orange juices, Cointreau and olive brine, served with a jalapeño-stuffed olive. Another published version, called the Texas Martini Margarita, uses a house tequila, Patrón Citrónge, fresh lime, sugar water and two jalapeño olives on a pick.
Chuy’s menu also includes variations. Recent menus list a “Perfect Texas ‘Tini” with Patrón Silver and Gran Gala, and a New Mexican Martini with green chile–infused silver tequila and Cointreau. The names and specs have shifted over the years and differ by location. Chuy’s doesn’t publish exact pours, so the recipe below is a balanced version of the classic.
Why the Brine Works
The olive brine is the reason the drink exists. A small amount of salty, savory olive juice does the same job as a salt rim: it reduces bitterness, sharpens the citrus and makes the tequila taste rounder. It also makes the drink feel savory and food-friendly instead of sweet.
The amount is important. A quarter-ounce is enough to taste “savory and interesting.” Half an ounce or more turns it into a dirty martini made with tequila, which is a different drink.
Why Copycats Miss
Most copycats skip the orange juice or use bottled sour. Fresh orange juice is a small but important part of the original. It softens the lime, adds body and complements the Cointreau. Without it, the drink is very sharp.
The other mistake is a short shake. A drink served up gets all of its chill and dilution from the shake, so shake hard for a full 15 seconds with plenty of ice. A weak shake gives you a warm, hot-tasting drink.
The Technique
Freeze the glass first. Salt the rim. Shake hard with lots of ice and fine-strain so no ice chips float on top. Pour most of it and leave the rest in the shaker beside the glass, which is how Chuy’s serves it. The top-up stays cold for a while, and the drink is generous.
The garnish is two jalapeño-stuffed olives on a pick. Eat them as you go. They’re salty, briny and a little hot, and they’re half the fun.
Batching
For six drinks, combine 12 oz (360 ml) tequila, 4½ oz (135 ml) Cointreau, 6 oz (180 ml) lime juice, 3 oz (90 ml) orange juice, 1½ oz (45 ml) olive brine, 1½ oz (45 ml) agave syrup and 6 oz (180 ml) cold water. The water replaces the dilution from shaking. Freeze in a bottle for an hour (it won’t freeze solid) and pour straight into chilled, salted glasses.
The Mocktail Version
This is one of the best drinks for a mocktail, because its savory elements already add a lot of flavor. An NA agave spirit covers the tequila, and fresh lime and orange juice handle the rest. Keep the brine and salt rim: salinity is the secret to making a zero-proof drink taste full instead of thin. The jalapeño olives make it feel like a real cocktail.
Serving
Serve with chips and Chuy’s-style creamy jalapeño dip, enchiladas or anything smothered in queso.
Enjoy responsibly — must be 21+.
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