Mexican Martinis

• 2 cans (12 Oz. Can) Frozen Limeade Concentrate
• 2 cans Cold Water (Use The Empty Limeade Cans To Measure)
• 1/4 cups Granulated Sugar
• 1 pinch Salt
• 1-1/2 ounce, fluid Grand Marnier Orange Liqueur
• 3 ounces, fluid Tequila - Use The Good Stuff
• 1 Tablespoon Olive Juice, From The Jar
• 2 Tablespoons Salt, To Rim The Martini Glasses
• 12 whole Jalapeno-Stuffed Olives
• 2 cups Ice, Crushed Or Cubed

1. Combine limeade concentrate, cold water, sugar, pinch of salt, Grand Marnier, tequila and olive juice in a pitcher and mix well to combine.
2. To serve, set out two small saucers. In one, place 2 tablespoons of margarita mix; in the other, place 2 tablespoons of salt. Dip the rim of each martini glass into the liquid and then into the salt to "rim" the glass. Put 3 jalapeno-stuffed olives onto a toothpick or drink skewer and set aside. In a cocktail shaker, combine 1 cup of ice and enough margarita mix to fill the shaker to 2/3 full. Make sure the lid is on tight and shake for at least one minute or until the mix is freezing cold. If you don't have a cocktail shaker, use a quart mason jar with a lid and a tea strainer. Strain the margarita mix into your glasses, being careful not to ruin your salted rims. Garnish with a skewer of jalapeno-stuffed olives and serve immediately.
3. Each jar or shaker should make 2 martinis, depending on the size of your glasses. Serve with a plate of fajita nachos, and you're in heaven.
4. Note: for the best results, I prefer to use Minute Maid frozen limeade concentrate and Sauza Hornitos tequila.

water, ubc, salt, stuff, olive juice, salt, olives

Taken from tastykitchen.com/recipes/drinks/mexican-martinis/ (may not work)