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The Mexican martini is a cocktail variation of a Margarita served straight up in a cocktail glass like a Martini. It is a popular drink in Austin, Texas. [1] [2] It is not a true martini, but is one of many drinks that incorporate the term martini into their names.
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. [2]
A wet martini contains more vermouth; a 50-50 martini uses equal amounts of gin and vermouth. An upside-down or reverse martini has more vermouth than gin. [23] A dirty martini contains a splash of olive brine or olive juice and is typically garnished with an olive. [24] An extra dirty martini typically contains twice the amount of olive brine ...
A Martinez, newly popular in the early years of the cocktail renaissance [1]. The craft cocktail movement is a social movement spurred by the cocktail renaissance, a period of time in the late 20th and early 21st century characterized by a revival and re-prioritization of traditional recipes and methods in the bar industry, especially in the United States. [2]
For those that can’t get enough of espresso martinis, there’s now a gift that smells like the iconic cocktail that’s experiencing a resurgence for its 40th birthday.
A similar story involves an investment banker named Gibson, who would take his clients out for the proverbial three-martini business lunches. He purportedly had the bartender serve him cold water so he could stay sober while his clients became intoxicated; the cocktail onion garnish served to distinguish his beverage from those of his clients.
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