Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
The other day, I made the Salty Margarita Sour from Joe Yonan's Cool Beans.
He credits the idea to a margarita he had at José Andrés's Mexican restaurant, Oyamel, topped with a foamy layer of "salt air" instead of a salt rim on the glass. Yonan decided to try it with a frothy layer of whipped, salted aquafaba. I don't really care for the grittiness of salt rims on cocktails but I enjoyed this version.
The recipe is available online at this link. Scroll down, it's the last recipe.
The other day, I made the Salty Margarita Sour from Joe Yonan's Cool Beans.
He credits the idea to a margarita he had at José Andrés's Mexican restaurant, Oyamel, topped with a foamy layer of "salt air" instead of a salt rim on the glass.Yonan decided to try it with a frothy layer of whipped, salted aquafaba subbing. I don't really care for the grittiness of salt rims on cocktails but I enjoyed this version.
The recipe is available online at this link. Scroll down, it's the last recipe.
By BeeZee,
By Shelby,
