The story of the salt air margarita

A toast to cocktail innovation

It’s August and maybe you are at the sea. If you are, you are at the site of one of my great culinary epiphanies: A better way to make a margarita.

I can already hear you thinking:  What? José! What is wrong with a margarita?

Well, the fact is, I don’t like a salt rim. Sometimes I get too much salt. Sometimes not enough.

So on this episode of my podcast, Longer Tables, I will explain to you how I came up with a fix that gives you just the right amount of that salty flavor. And then, Miguel Lancha, the cocktail director for my restaurant group, will explain exactly how you can make this marvel at home.

It’s surprisingly easy and will impress your friends. Trust me.

Take a listen and let me know what you think. Even better, use the recipe below to make yourself a margarita and toast to cocktail innovation at the beach!

Salt Air Margarita

For the Margarita

1 ounce fresh lime juice
1½ ounces blanco tequila
Ice
1 ounce Cointreau or other triple sec

For the Salt Air

4 ounces water
2 ounces fresh lime juice
1½ teaspoons Sucro (available at Modernist Pantry)
1½ teaspoons salt

Fill a cocktail shaker with ice. Add the tequila, Cointreau, and lime juice and shake well. Strain into a chilled glass.

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