© Tina Rupp
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Serves : 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 tienda.com. Glassware Guide    More Margarita Recipes  

How to Make It

Step 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.

Step 2    Make the Salt Air:

Combine all of the ingredients in a large bowl. Using an immersion blender, mix until bubbles form. Carefully spoon on top of the drink.

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