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!
- 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)
- Mix all ingredients thru simple syrup and shake with ice. Strain into glass. Top with foam. Garnish with lime zest.
- Blend sugar, water and sea salt with a hand blender and scoop out with a slotted spoon.
- 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)
- 2 gr 1/2 t. sugar
- 6 oz 3/4 cup Hibiscus Concentrate (see recipe below)
- 150 gr 3/4 cup Hibiscus flowers
- 15 oz 2 cups water
- Mix all ingredients thru fresh ginger and shake with ice. Strain into glass. Top with foam. Garnish with fresh sliced jalapeño, if desired.
- Bring water to a boil. Add flowers. Let water cool. Drain liquid into a bowl.
- Blend sugar and concentrate with a hand blender and scoop out with a slotted spoon.
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.
Love of food and wine led her back to NYC where she spent years developing recipe collections, attending culinary classes, and searching out the best restaurants in Union Square. When not in the Honest Cooking editorial offices, she can be found in Connecticut doing what she loves best--cooking for family and friends and dreaming up her next culinary adventure.