Clark's Austin Aquarium Recipe
Recipe information
Make Clark's Austin Aquarium in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Cocktail Base
Ocean Foam & Texture
Garnish & Finish
Cocktail Base
1. Measure and combine
Add the blanco tequila, blue curaçao, fresh lime juice, agave syrup, and gin (if using) into a cocktail shaker.
2. Dry shake
Add the egg white or aquafaba to the shaker. Without ice, seal and shake vigorously for 15–20 seconds to emulsify and build a thick, silky foam.
3. Wet shake
Open the shaker, add a generous handful of ice, reseal and shake vigorously for 10–12 seconds to chill and slightly dilute the drink.
Ocean Foam & Texture
4. Prepare serving glass
Fill a highball or large rocks glass with crushed ice to the brim and give it a gentle chill by swirling briefly, then discard any excess water.
5. Double strain and top
Double strain the shaken cocktail over the prepared crushed-ice glass to remove ice shards and deliver a smooth liquid. Gently top with 2 oz chilled soda water poured down the side of the glass to create a layered ocean effect and lift the foam.
6. Settle the foam
Allow the top to settle for 10–15 seconds so the foam rises and the soda creates subtle bubbles in the head.
Garnish & Finish
7. Rim and salt
Lightly wet the outside rim of the glass with the lime wheel, then dip a small portion of the rim into the edible blue sugar, leaving most of the rim clean so the sugar appears like a patch of 'reef.' Sprinkle the flaky sea salt sparingly on one side of the foam to mimic sea spray.
8. Add accents
Float the lime wheel on the foam near the edge and place a small edible flower or mint sprig gently beside it. If desired, use a toothpick to create a small swirl in the foam to resemble water movement.
9. Serve
Present immediately with a short straw and a tasting note: 'Clark's Austin Aquarium' — bright, citrus-forward tequila with a silky ocean foam and a hint of briny finish.
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