Click here to read the Spanish version.
The margarita is one of the favorite cocktails for many. Its sweet, acidic taste and the right balance between tequila and triple sec, make it a must in terms of cocktails. But sometimes there is a problem: not everyone likes the salt rim in the final presentation of a margarita. If you are one of those who do not quite match with this, do not worry, because chef José Andrés has just unveiled an alternative to ‘improve’ this cocktail, without the need to garnish with so much salt.
The Asturian chef has published a video on his youtube channel in which he explains that he is one of those who does not like too much salt in margaritas. So he decided to create his own version, which he called Salt Air Margarita. What’s so special about it? Well, instead of using the traditional salt, José Andrés opts for making a salt foam. Curiously, he discovered this alternative while at sea. Just when the waves were breaking on the rocks, the chef tasted the resulting foam and was fascinated by the salty touch.
The first time he served his special version of the margarita was at his restaurant Oyamel, in Washington. Now, José Andrés has shared on his website the recipe for this peculiar margarita. We show you how to prepare this original salt foam at home.
How to prepare Salt Air by José Andrés
Ingredients:
- 120 ml of water
- 60 ml lime juice
- 1½ teaspoons sucro emulsifier
- 1½ teaspoons salt
Preparation:
- Mix the water and Sucro in a small saucepan.
- Heat over low heat until it reaches at least 158 °C, stirring all the time to activate the Sucro (if you don’t have a thermometer, it can be cooked until the mixture starts to bubble).
- Then, remove from the heat and let it cool in an ice bath.
- Once cool, add the lime juice and salt. And, with an immersion blender, whisk everything well until it starts to foam.
- When a foamy texture is fully formed, use it immediately or store it in an airtight container (up to 3 days in the refrigerator).