Salt Aire Margarita for Cinco de Mayo
Salt Aire Margarita is topped with a foam created by Chef José Andrés. It’s the specialty margarita served at his Oyamel restaurant in D.C. The first time I tried it I fell in love with it. I think it’s a great way to add a twist to your Cinco de Mayo party. I smile at a couple of my friends who eschew my salt aire margarita. They just don’t want to stray from their preferred traditional crunch of a salted rim. Live a little outside your safe space!
To me, sipping this cocktail feels ethereal, reminds me of ocean foam and lime. It keeps the tequila forward.
I’m fairly sure Chef Andrés does not use lecithin to make the foam, as some recipes have indicated. The lecithin I tried added an aftertaste to the foam. Sucro is the emulsifier used in his Salt Aire, according to printed reports, and that’s what I found worked well. Also called sucrose esters, you can buy the powder online. I’ve tweaked this recipe toward my Texas Mexican taste. I’m sure Chef José Andrés doesn’t mind or care!
This one’s a strong cocktail (4 oz liquor), and tart one that you can nurse while debating why the US celebrates Cinco de Mayo more than Mexico does.
Recipe for Salt Aire Margarita
Ingredients For the Salt Aire Margarita (makes 1 cocktail)
3 ounces Tequila, white
1 ounce Mexican Controy. If you can’t get Controy, use Triple Sec. Stay away from French Cointreau, it’s too unctuous for this tangy Margarita.
1 ounce fresh Mexican lime juice
Ice
Ingredients for the Salt Aire (this makes a big batch, enough for a party of Margaritas)
6 ounces filtered water
1 1/2 tsp salt
1 1/2 tsp Sucro
1/2 tsp Mexican lime juice
Method:
1. In a cocktail shaker, add all the Margarita ingredients and shake vigorously. Strain and pour into a chilled coupe glass.
2.Combine the salt, Sucro and water. When the ingredients are dissolved, mix with an immersion blender or whisk until bubbles form, then spoon the foam on top of the cocktail.
Let me know how you like this if you decide to take a break away from the salt rim.
!Salud!
We just returned from a 3 month camping trip to SW Texas, NM, and AZ. I wonder how east coast Tex-Mex restaurants strayed so far from the Mexican food I found in NM and AZ, and in some selected places in TX. Carne adovado and posole don’t seem to exist east of the Mississippi. I bought NM chiles for my next batch of carne con chili. Thanks for sharing these recipes.