Salt Air Margarita

This salt air margarita is topped with a later of salty foam that provides just the right amount of saltiness with each tangy grapefruit margarita sip.

Salt air margarita

When was your last memorable meal? We have many, but a recent meal that sticks out in my mind is one we enjoyed in Las Vegas a few months ago. At China Poblano, a Chinese and Mexican small plates restaurant by one of our favorite chefs, the exuberant Jose Andres, we enjoyed imaginative dishes like tuna ceviche with crispy amaranth (which actually inspired the crispy topping on this soup), dancing eggplant (with bonito flakes that “danced” in the breeze), and margaritas with salt air. So of course we had to recreate the salt air margarita for you! Keep reading for the recipe.

How to make a salt air margarita

So what’s salt air? Salt air is a layer of salty foam on the top of the margarita, and it provides just the right amount of saltiness with each tangy margarita sip. It’s a creation by Chef Jose Andres for his restaurant, and of course we were smitten. Upon our return from Las Vegas, Alex was hot to recreate salt air. Some internet research showed it called for an interesting ingredient called texturas sucro.

Making the salt air margarita at home was just as fun as drinking it in the restaurant. It’s quite easy to make, as long as you have an immersion blender. And you’ll have to pick up some of that texturas sucro, available at the link above. If you’re not into texturas sucro, these grapefruit margaritas are mighty tasty on their own. They’re the perfect amount of tang, sweetened naturally with honey. Just make them up and add a little salt to the rim.

We’ve included a few of our favorite Instagram shots from our Vegas trip below. Enjoy!

Las vegans

Views of Las Vegas: right to left, top to bottom:

  • View from the strip, Bellagio water show, our niece Julia, inside the Venetian
  • Hoover dam (times 2), palm trees at the Hoover dam, Lake Mead
  • Inside the Venetian, our meal at Otto, Mario Batali and Joe Bastianich’s restaurant, outside Caesar’s Palace, Chihuly glass in the Bellagio lobby
  • Bellagio water show, outside the Venetian, game time in the hotel, the Venetian
  • Gravalax at Bouchon, Bouchon dining room, French bread at Bouchon, our sweet niece and nephew
  • Caesar’s Palace (times 2), view from the plane, the strip at night
  • Inside China Poblano, nephew Colby ready to party, inside the Cosmopolitan, Vegas lights

Looking for easy cocktail recipes?

Outside of this salt air margarita, here are a few of our favorite drink recipes:

Looking for drink recipes?

And for when you’re looking for “mocktail” recipes — we’ve got you covered too!

This lemon spritzer recipe is…

Vegetarian, gluten-free, dairy-free, plant-based, and vegan.

Print

Salt Air Margarita


1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 large, 4 medium 1x

Description

This salt air margarita is topped with a later of salty foam that provides just the right amount of saltiness with each tangy grapefruit margarita sip.


Scale

Ingredients

For the salt air margarita

  • 1 cup tequila
  • 1 cup fresh red ruby grapefruit juice (about 2 grapefruits, depending on size)
  • ¼ cup fresh lime juice (2 limes)
  • ¼ cup honey
  • ¼ cup water

For the salt foam


Instructions

  1. Cut the grapefruit in half and squeeze the juice into a large bowl. Strain out any pulp and seeds.
  2. Make the salt foam: Combine all ingredients and blend with an immersion blender until foam forms and volume is about doubled. Allow the foam to sit for about 2 minutes, and then carefully scoop out the foam and spoon over margarita.
  3. Combine all ingredients in a cocktail mixer with ice. Shake, and serve immediately with salt foam on top.

Notes

Salt foam adapted from Jose Andres via Food and Wine

  • Category: Drink
  • Method: Mixed
  • Cuisine: American

Keywords: Salt foam margarita, Margarita recipe

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

12 Comments

  • Reply
    Tieghan
    April 10, 2013 at 8:37 am

    Oh vegas! I have only been there once and only for a few hours, but wow! it is the place to see! Looks like you guys had a lot of fun. These margs are beautiful. I love grapefruit!

    • Reply
      Sonja
      April 18, 2013 at 11:27 pm

      Yes, we had a great time, thanks! You’ll have to go back and try out a little more Vegas when you have the chance.

  • Reply
    sarah
    April 10, 2013 at 3:58 pm

    This looks delicious! And salt foam… I might have to try it. ;)

    • Reply
      Sonja
      April 18, 2013 at 11:26 pm

      As long as you’re ok with Texturas Sucro! You should get some :)

  • Reply
    Erin
    April 11, 2013 at 5:03 pm

    I could have had about five more of these- they were sooo good!

  • Reply
    angela @ another bite please
    April 12, 2013 at 2:45 pm

    tequila is my hard liquor of choice….with grapefruit sounds like the perfect combo…now to get my hubby to make me one ;-)

  • Reply
    Jessica Nunemaker from little Indiana
    April 12, 2013 at 8:14 pm

    Wow–does that look GORGEOUS! I really don’t like grapefruit but mixed with tequila might make it just fine. LOL! :)

    • Reply
      Sonja
      April 18, 2013 at 11:28 pm

      Thank you, Jessica! Yes, the tequila blends quite nicely with the grapefruit — maybe you wouldn’t notice :)

  • Reply
    Julia
    April 13, 2013 at 4:59 pm

    Im holding a happy hour today and have been looking for fun new cocktails to try! Yours is definitely now on my menu!

  • Reply
    Kathryne
    April 13, 2013 at 5:40 pm

    Salt foam?! Awesome. No doubt I’d love this cocktail.

  • Reply
    joan
    April 28, 2013 at 8:56 pm

    This sounds so good!!!!! I just forwarded the recipe to my son in law. He is our family bartender. We have been to Vegas many times and enjoyed each trip.

  • Reply
    Ruth
    April 5, 2014 at 8:59 pm

    Cal and I are headed to Vegas on Wednesday. Any other suggestions on where to eat (or what to do)? I haven’t been since I was 14 and I’m thinking it might have changed since then… :) Thanks in advance!

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