Salt Air Margarita

From José Andres' "Vegetables Unleashed" comes this salty Margarita with a twist. Also served at his Mexican restaurant, Oyamel, in DC, which is where I first tasted it!

It does require a special ingredient, namely sucrose esters, which are well worth the price of admission! A 2oz bag will last a lifetime (depending on your age 😂) and will introduce you to the world of molecular gastronomy!

For the Salt Air

• ½ cup water

• ½tsp Sucrose Esters

• ¼ cup fresh lime juice

• 1 Tbsp kosher salt

1. Place the water and sucrose esters in a pan and warm, whisking continuously to activate the sucrose esters, until it just starts bubbling, then remove from the heat and let cool.

2. Add the lime juice and salt and blend using an immersion blender, until the mixture is foamy. It can be stored in an airtight container for up to 3 days.

For the Margarita

• 1½ oz silver tequila (Mid shelf Milagro is fine)

• 1oz of Cointreau or Dry Curaçao

• 1oz fresh Lime Juice

• ½ oz Simple syrup or agave syrup

• Black Hawaiian Sea Salt (Optional)

1. Place the first four ingredients in a cocktail shaker, stir and taste. If you prefer your Margarita a little sweeter, add some more simple or agave syrup to taste.

2. Add ice to the shaker and give it a good shake.

3. Strain into a chilled coup.

4. Spoon the salt air over the margarita

5. Gently top with some black Hawaiian sea salt (optional, as if it needs more salt 🤣).

For seconds, reinvigorate the mixture as needed for some more foam and carry on.......