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.
More Margarita Recipes
Fill a cocktail shaker with ice. Add the tequila, Cointreau and lime juice and shake well. Strain into a chilled coupe.
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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Best Rating: 5
Author Name: rahappygirl123
Review Body: I've actually had this drink at his restaurant. I'ts very strange.
Date Published: 2018-05-08