Okay, let me walk you through how I went about making this ‘dirty’ margarita thing I was curious about. It’s a bit different, but hey, trying new stuff is part of the fun, right?
Gathering the Bits
First off, I had to round up all the necessary components. I rummaged through my liquor cabinet and fridge. Here’s what I pulled out:
- Tequila: Couldn’t make a margarita without it, obviously. Just used my go-to brand.
- Orange Liqueur: Had some triple sec on hand, so that’s what I went with. Cointreau works too, whatever you got.
- Lime Juice: Fresh squeezed is the only way to go in my book. Grabbed a couple of limes.
- Olive Brine: This is the key ‘dirty’ part. Just scooped some juice right out of a jar of green olives I had chilling in the fridge.
- Extras: Needed ice, naturally, and some coarse salt for the rim of the glass. And a couple of olives for garnish later.
Prep Work
Got my shaker, jigger, and a lowball glass ready. First things first, I prepped the glass. Ran a wedge of lime around the rim, then carefully dipped it onto a small plate covered in salt. Gave it that nice salty edge.
Then, I got to squeezing those limes. Got about an ounce of juice, maybe a bit more. Measured out the tequila and the triple sec. For the olive brine, I started with just a small splash – maybe like half an ounce? Didn’t want to go too crazy on my first try.
Mixing and Pouring
Filled the shaker about halfway with ice cubes. Poured in the tequila, then the triple sec, followed by the fresh lime juice. Finally, added that splash of olive brine.
Secured the lid nice and tight on the shaker. Gave it a really good, hard shake for maybe 15-20 seconds. You know it’s ready when the outside of the shaker gets super frosty and cold.
Got my salt-rimmed glass, added some fresh ice cubes to it. Then, I strained the mixture from the shaker right over the ice.
The Finish
To make it look proper, I dropped two green olives into the drink. Stood back and admired it for a second. Looked pretty good!
Took a sip. Yep, it’s definitely a margarita, but that olive brine adds a whole different layer. It’s got that familiar limey punch, but with a salty, savory kind of undertone. It’s interesting, for sure. A nice change-up if you want something a little less sweet and a bit more… well, dirty, I guess! Was a fun little experiment in my kitchen.
