Margarita with Salt “Aire”
Salt “Aire” is the foam created by Chef José Andrés for the margarita served at his Oyamel restaurant in D.C. The first time I tried it I fell in love with it. Some of my friends eschew it, though. They are orthodox and demand the traditional crunch of a salted rim. But to me sipping this cocktail feels ethereal, reminds me of ocean foam and lime! oh….Tequila 🙂
I’m fairly sure he 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 Food & Wine magazine, and that’s what I found worked well. I’ve tweaked this recipe toward my Texas Mexican taste. This one’s a strong and tart one. I’m sure Chef José Andrés doesn’t mind or care!
Recipe for Margarita and Aire (makes 1 cocktail)
Ingredients For the Margarita:
3 ounces Tequila, white
1 ounce Mexican Controy. If you can’t get that, use Triple Sec. French Cointreau is too unctuous for this tart Margarita.
1 ounce fresh Mexican lime juice
Ingredients for the Salt “Aire”:
6 ounces filtered water
1 1/2 tsp salt
1 1/2 tsp Sucro
1/2 tsp Mexican lime juice
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 and if you find any other emulsifier that also works well.