Foam-Topped Margaritas from Mexico City

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

Margarita Ensenada
 
Lemon juice and a salty foam give a fresh kick to this delicious margarita.
Author:
Recipe Type: Cocktail
Cuisine: Mexican
Serves: 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
  1. Mix all ingredients thru simple syrup and shake with ice. Strain into glass. Top with foam. Garnish with lime zest.
Foam
  1. 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)

Bloody Oaxacan
 
This colorful cocktail combines sweet, heat and smoke to create a truly unique margarita experience.
Author:
Recipe Type: 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
  1. 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
  1. Bring water to a boil. Add flowers. Let water cool. Drain liquid into a bowl.
Hibiscus Foam
  1. 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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