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Foam-Topped Margaritas from Mexico City

Foam-Topped Margaritas from Mexico City

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Celebrate Cinco de Mayo with these delicious foam-topped margaritas served at one of Mexico’s top resorts, the chic Las Alcobas in Mexico City.

A classic margarita is a mixture of tequila, triple sec and lime, shaken and served over ice in a salt-rimmed glass. Below are variations of the classic served at Anatol restaurant in the Las Alcobas Hotel in Mexico City. Each has a flavored foam that subtly enhances the drink below. Happy Cinco de Mayo!

Margarita Ensenada

This yummy cocktail features Controy, an extra-fine orange liqueur distilled in Mexico since 1933 and credited as being used in the very first margarita. image2-1

Las Alcobas Hotel
Course Cocktail
Cuisine Mexican
Servings 1 cocktail plus extra foam

Ingredients
  

  • 2 oz 1/4 cup Don Julio 70 Tequila
  • 1 oz 2 T. Controy or Naranja (triple sec)
  • 1 oz 2 T. lemon juice
  • 1 oz 2 T. simple syrup
  • 2 oz 1/4 cup Sea Salt Foam (see recipe below)

Sea Salt Foam

  • 2 gr 1/2 t. sugar
  • 6 oz 3/4 cup water
  • 2 gr 1/2 t. sea salt (Colima, Mexico)

Instructions
 

  • Mix all ingredients thru simple syrup and shake with ice. Strain into glass. Top with foam. Garnish with lime zest.

Foam

  • Blend sugar, water and sea salt with a hand blender and scoop out with a slotted spoon.

 

Bloody Oaxacan

This cocktail calls for mezcal, an alcoholic beverage distilled from the maguey plant (a form of agave), native to Mexico. Mezcal is traditionally sipped straight and has a strong smoky flavor. image1 (2)

See Also
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Las Alcobas Hotel
Course Cocktail
Cuisine Mexican

Ingredients
  

  • 2 oz 1/4 cup mezcal
  • 3 oz 1/4 cup plus 2 T. fresh pineapple juice
  • 1 oz 2 T. ginger simple syrup
  • 1 gr 1/4 t. jalapeño
  • 1 oz 2 T. lime juice
  • 1 gr 1/4 t. fresh ginger
  • 2 oz 1/4 cup Hibiscus Foam (see recipe below)

Hibiscus Foam

  • 2 gr 1/2 t. sugar
  • 6 oz 3/4 cup Hibiscus Concentrate (see recipe below)

Hibiscus Concentrate

  • 150 gr 3/4 cup Hibiscus flowers
  • 15 oz 2 cups water

Instructions
 

  • Mix all ingredients thru fresh ginger and shake with ice. Strain into glass. Top with foam. Garnish with fresh sliced jalapeño, if desired.

Hibiscus Concentrate

  • Bring water to a boil. Add flowers. Let water cool. Drain liquid into a bowl.

Hibiscus Foam

  • Blend sugar and concentrate with a hand blender and scoop out with a slotted spoon.

 

Fun Fact:

The margarita was invented in 1941 by bartender Don Carlos Orozco at Hussong’s Cantina in Esenada, Mexico, and named after the daughter of the then German ambassador who was the first to try the cocktail.

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