Renée Comet
Salt Air Margarita
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Salt Air Margarita

Owen Thompson, Michael Iglesias, and Joe Cleveland, ThinkFoodGroup / June 2012

This recipe originally appeared in Advancing Agave.

• 1 1/2 oz. Siembra Azul Tequila
• 1 oz. Luxardo Triplum
• 1 1/2 oz. fresh sour mix
• salt air (see below)

Combine ingredients, except salt air, in a cocktail shaker with ice. Shake well; strain into a chilled cocktail glass. Place whipped salt air foam on top using a spoon. Sour mix: 1 cup fresh lime juice, 1/2 cup warm water, and 1/2 cup granulated sugar, dissolved.

Salt air
• 1.4 g Texturas Sucro
• 1 cup cold water
• 1/2 cup lime juice
• 2 Tbsps. salt

Whisk Sucro into cold water; bring to 70˚C (158˚F), whisking the whole time. Allow to cool; add lime juice and salt; refrigerate. When ready to use, place into a large open container; blend, using an emersion blender until foam forms.