At this point, the word Martini has been co-opted for so many horrifying riffs on the theme that this simple “tequila Martini” recipe should be a breath of fresh air.
Spring is just around the corner in the northern hemisphere, and we could use a drink. As many of us thaw from a particularly rough winter (both the weather and existentially), taking the time to make a delicious cocktail can be a much needed act of self-care. Amidst the chaos of life, I get a few moments of peace from the ritual of crafting a tasty yet thoughtful cocktail to enjoy.
Being intentional when indulging this privilege makes me that much more focused on using the highest quality ingredients. Tequila Ocho is one of my long standing go-tos because of the deeply flavorful terroir-driven expressions, as well the significant cultural roots of the brand.
Ocho was the joint vision of distiller Carlos Camarena and international tequila ambassador Tomas Estes–in other words, two icons. They were the first to bottle tequila made from agave that came from specific fields, along with label information connecting the spirit to the growing conditions. Thus, their expressions dig into the micro-terroir of agave. Since its inception in 2008, Tequila Ocho has had a well-deserved reputation in the industry for putting some of the highest quality bottles on the shelf. When I want to mix a tequila cocktail, their plata expression is usually at the top of my list.
Keeping in the spirit of connecting with and honoring the land, I wanted this drink to reflect the first crops that pop up in early spring. In my region, the Northeastern United States, plants like ramps, spring onions, pea shoots, and radish greens represent a savory, spicy, and lightly sweet flavor profile. Since most of these crops aren’t ready to harvest until later in the season, I turned my attention toward local vermouths that capture and preserve these flavors.
In the Northeast we have options, including this one from Channing Daughters, that specifically makes a variation based on spring botanicals. West coasters may look into Vya Vermouth, which also highlights spring flavors. There is even a Wisconsin vermouth featuring local ingredients. With a little research, finding a local-ish vermouth is surprisingly easy, and a nice way to connect your cocktails to wider community support.
This variation of a martini uses the exceptionally crisp and agave-forward Tequila Ocho Plata and your favorite local dry vermouth to create unique expressions based on the same recipe. Because of variations in the vermouths, as well as personal preference, you may need to play around with adjusting the ratios to find your ideal mix.
Tequila Martini Recipe
Ingredients:
-ice
-1.5 ounces Tequila Ocho Plata
-.5 ounce dry vermouth
-twist of lemon for garnish
-optional: 1 dash orange bitters
Method:
-fill your martini glass with ice and set aside
-combine tequila and vermouth (and bitters if using) in a mixing glass over ice
-stir to chill and combine, for about 30 seconds
-dump the ice from the martini glass and strain the tequila/vermouth mixture into the chilled glass
-garnish and enjoy
Leave a Comment