My F&W
quick save (...)
Salt Air Margarita
© Tina Rupp

Salt Air Margarita

  • SERVINGS: Makes 1 drink

Minibar by José Andrés • Washington, DC

Chef José Andrés uses Sucro, a powdered emulsifier beloved by avant-garde chefs, to make the salty foam topping. It's available at

cocktails Glassware Guide


  1. 1 ounce fresh lime juice
  2. 1 1/2 ounces blanco tequila
  3. Ice
  4. 1 ounce Cointreau or other triple sec

Salt Air

  1. 4 ounces water
  2. 2 ounces fresh lime juice
  3. 1 1/2 teaspoons Sucro
  4. 1 1/2 teaspoons salt
  1. MAKE THE SALT AIR: Fill a cocktail shaker with ice. Add the tequila, Cointreau and lime juice and shake well. Strain into a chilled coupe.
  2. Combine all of the ingredients in a large bowl. Using an immersion blender, mix until bubbles form. Carefully spoon on top of the drink.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.