The tequini is simply a martini that's made with tequila. It's a drier cocktail than what you may be used to for tequila cocktails but it's a fascinating concoction that allows a really good tequila to shine. This is a very nice option for dinner and, as you might expect, pairs very well with Mexican cuisine.
The recipe is very simple, pairing blanco tequila with dry vermouth, then adding a dash of bitters. Just like the gin martini, you can customize the proportions of the ingredients, adding more or less vermouth to suit your personal taste. You may also find that it's best to make adjustments as you switch from one tequila to another.
Gather the ingredients.
Pour the tequila, dry vermouth and bitters into a cocktail shaker filled with ice.
Garnish with an olive or lemon twist.
Serve and enjoy!
- This cocktail is going to show off the tequila, so choose a premium brand to ensure the best tasting drink.
- If you don't use dry vermouth often and a bottle in your bar has been open for more than three months, it's time to replace it. The fortified wine doesn't have the long shelf life of distilled spirits. It will begin to go stale and lose its flavor with time. Also, it's best to refrigerate the bottle once it's open.
- The tequini is best when served in a chilled glass. If you don't have one pre-chilled, simply place a few ice cubes in the glass while preparing the drink, then discard them before straining.
- The chile pepper garnish adds a nice spicy kick to this cocktail and, depending on your taste, is almost a better fit for the tequila than an olive.
- Blanco tequilas are typically best with dry vermouth, though an aged tequila can work well.
- If you want to switch to a sweeter tequini, try the Spanish Harlem. Sweet vermouth is actually a better fit for reposado and añejo tequilas.
- You could even make a "perfect" tequini with equal parts of dry and sweet vermouth. Again, this would be a good mix for those aged tequilas.