Guest Post: Mary Martini
/I’m thrilled to introduce you to my friend Mary today. Mary is my Nancy Meyers obsessed, oldies music loving, eye for a perfectly curated Instagram - soul sister. Today she is giving Take A Bite readers a recipe for her signature cocktail with a themed playlist to match. Without further ado, cheers to Mary Martini!
What do Carrie Bradshaw and Betty Draper have in common? A signature cocktail. Read all about the quest for mine.
Somewhere between idolizing Carrie Bradshaw and binge-watching Mad Men, I realized it was imponent I choose a signature beverage (hold the cigarette). These women sophisticatedly bruted with social pizazz and class while sipping cocktails that were not for the faint of heart. I quickly attached to the idea of the martini because the glass was chic, the beverage was timeless, and most every restaurant can serve one. The issue: I hate olives. Half the fun of ordering a martini out is saying you want it “dirty”. It's the type of notion my mother would be just disappointed enough to hear me say that would make me want another.
Right around the time of my search, Hudson House on Lovers Lane opened with a martini and oyster happy hour from 4-6pm. On my first visit, my husband ordered the Bleu and Gold (the beverage I wish I wanted to order) and I ordered the Cabo. It’s a “martini”, but with tequila and jalapeño. After one sip I knew, this is my drink.
After many failed attempts, I believe I’ve mastered this as my Quarantini, my Monday martini, my usual. Maybe you aren’t headed anywhere beyond the living room, but grab a swanky coupe, turn on this playlist, and TAKE A BITE SIP!
This is a 3-2-1-GO! Just like any martini, this drink is meant to be strong yet smooth so ingredients matter. The key to this beverage is using Peychaud’s Bitters which gives it the delicious flavor and crucial pink hue.
Mary Martini
yields 1 cocktail
3 oz high-quality tequila
2 oz fresh lime juice
1 oz Cointreau
.5 oz jalapeño prepared Peychaud’s Bitters (see note)
½ jalapeño
Notes/Prep:
Slice ½ jalapeño and place the slices into a shallow bowl. Pour half a bottle of bitters into the bowl. Let bitters and jalapeño soak for at least 4-6 hours ahead of cocktail hour.
Directions:
Pour all ingredients into a cocktail shaker half full of ice. Shake for 15 seconds. Pour the cocktail into a martini glass or coupe and serve immediately. Top with a jalapeño slice, extra style points if you pop the glass into the freezer ahead of time.
If you loved this post by Mary, I encourage you to check out her recent contribution to Over The Moon and past articles written for D Weddings (like her buzzworthy post, How to Get Your Marriage License in Dallas).
Annie + Mary
