A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from August 07, 2006
Texas Martini (or Mexican Martini)

A “Texas martini” (also more popularly known as a “Mexican martini") has tequila instead of the usual gin and vermouth. Recipes vary, of course. Austin’s Cedar Door is famous for its Original Mexican Martini Recipe.


Austin Chronicle (May 27, 2005)
Cedar Door’s Original Mexican Martini Recipe
In a 16-oz. shaker full of ice, combine:
1.5 oz. Sauza Gold Tequila
1.5 oz. Hiram Walker Triple Sec

Finish with freshly squeezed lime juice, a splash of orange juice, and sweet and sour.

Shake well and serve in a champagne glass with a salted rim, garnished with three olives on a sword pick and a lime wedg

Martini Recipes
Texas Martini
Swirl tequila in martini glass
Fill with chilled Skyy Vodka
Garnish with Jalapeno stuffed olive

Martini Ranch (Las Vegas, NV)
Martini Ranch
At Texas Station hotel-casino
North Las Vegas, 89036
(702) 631-1000
In case you haven’t guessed, the martini is the drink of choice at this bar. The extensive menu boasts gin martinis, vodka martinis, fruit flavored martinis, dessert flavored martinis like peppermint, chocolate and vanilla, and specialty martinis. If you have a strong stomach, try the Texas Martini, made with Sauza tequila and tabasco, garnished with a jalapeno.

Galveston menus
Texas Martini: Titos Texas Vodka, dry vermouth garnish with a jalapeno

Men In Aprons
Personally, I do not drink Martinis, except for the Texas Martini, which has Tequila instead of gin.

Richmond Arms Online
The Texas Martini $6.50
Patron Silver Anejo Tequila, a splash of Grandmarnier, shaken & served in a salt-rimmed glass.

Gapers Block
Hal (August 12, 2005 01:19 PM) said:
For those playing the home game: The Best Margarita Recipe Ever (from my days in Austin):

1/3 fresh squeezed lime juice
1/3 triple sec
1/3 tequila

Shake in cocktail mixer with ice and serve in a martini glass with a salted rim, if you like. Also known, not surprisingly, as a Texas Martini (back in the ‘80’s, before martinis were cool again). My brother puts jalapeno stuffed olives in, but I think olives are yukky. I likes mine plain. Simple and tasty.

Mmmm. 

Google Groups: alt.smokers.cigars
Newsgroups: alt.smokers.cigars
From: FAEspinosa
Date: 1997/02/09
Subject: Re: Texas ASC Herf on the Lake

So come on down to Austin and see what it’s all really about...And BTW, the Cedar Door is both cigar friendly and makes the best Mexican Martini you have ever had.  A big ol’ shaker of Herraduras, Cointreau, and fresh lime juice, served with a bowl of olives.  2 drink max boys and girls, and heed the warning. 

Google Groups: austin.food
From:  Victor M. Martinez
Date:  Thurs, Aug 5 1999 12:00 am

I make a drink (similar to the “El Martini” at Cedar Street) with 3 parts good tequila (I like Don Julio Anejo) and 1 part Cointreau, shaken like a martini, served in a martini glass with jalapeno stuffed olives and a splash of olive “juice”. Some of my friend call it a mexican martini, some others call it a texas martini. I just call it a tequila martini..
smile
It’s pretty good, give it shot!

Austin (TX) American-Statesman
Ten cocktails to make you forget it’s blazing hot outside
By Patrick Beach
AMERICAN-STATESMAN STAFF
Wednesday, June 18, 2008
(...)
Mexican martini
Cedar Door, 201 Brazos St.
473-3712; http://www.cedardooraustin.com
Some pals and I came up with the genius idea that this old house, which has moved four times since 1975, should be placed permanently on wheels and relocated every night, the faithful clientele alerted to the new location via Instant Messenger or Twitter. But they’ve nailed down a long-term lease at Second and Brazos streets, and they’re still pouring those fabled Mexican ‘tinis, and I have less of a problem calling this a ‘tini because at least it comes with olives. You can upgrade to pretty much whatever tequila you want, the lime juice is always fresh and every one is made by hand rather than pre-mixed. And you can take home a bottle of their mix (also available at Spec’s and perhaps elsewhere) for your next barbecue. There’s a limit of two, but most people don’t even get that far. As general manager Stephanie Hughes says, “Usually I have one and I can’t feel my nose.”

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Monday, August 07, 2006 • Permalink