I never really venture too far outside of my comfort zone when it comes to cocktails. Sure, I’ve tried some strange combinations before, but when all is said and done I usually tend to stick to the classics.
Until this evening.
Maybe it was all the late-summer sun I got at the pool this afternoon before work. Maybe it was crawling around inside the keg cooler looking for a leak in the beer gas line.
Or maybe it was the f*cking iSi whipper that I’ve had sitting next to the cash register for several weeks now, staring at me and asking (not literally, at least I hope not) when I was going to actually try something new.
Well, I went out on a limb and tried something I’d wanted to do for a while: a deconstructed cocktail.
Being a Latin-American restaurant, we tend to make a lot of margaritas. Like, a lot of margaritas, so naturally I wanted to start there. I grabbed my iSi whipper, filled it with the ingredients I thought would make for a decent Cadillac foam, and set it to chill while I put together our basic margarita (see recipe below)
Then I grabbed my whipper, which I had already filled with…
2 egg whites, lightly beaten
2 oz Grand Marnier
4 oz orange juice, finely strained
4 dashes peach bitters
…and double-charged with CO2.
I then laid down a nice, thick foam on top of the margarita I had just made. You can see how well they stay separated.
Running back to the kitchen, I grabbed some black Hawaiian sea salt for contrast and grated it into the foam.
Voila! The sweetness of the foam is wonderfully complemented by a tart, bracing blast of tequila and lime with each sip. And the presentation ain’t half bad, either, if I do say so myself.
Hey, you know what? That was really easy! I’m going to try to venture outside of my comfort zone more often.
Basic Maragarita Print Me
- 2 oz tequila
- 1 oz triple sec
- 1 oz lime juice
- 1 oz lemon juice
- 1 oz simple syrup
- Shake ingredients together over cracked ice and strain into a chilled cocktail glass.
Recipe printed courtesy of jeffreymorgenthaler.com