Mortuary Margarita Recipe
Tequila, Seasonal Fruit, Lime & "Salt Foam"
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Margarita Base
Seasonal Fruit Purée (example: blood orange or blackberry)
Salt Foam (saline foam)
Garnish & Glass
Method
Seasonal Fruit Purée
Prepare the fruit: If using blood orange, peel and segment; if using blackberries or similar, rinse well.
Combine fruit, 0.5 tsp sugar, and 0.5 oz water in a blender. Purée until smooth (10-20 seconds).
Strain the purée through a fine mesh sieve into a small bowl to remove seeds and pulp. Yield should be about 1 oz. Chill briefly while preparing other components.
Salt Foam
Add 0.5 pasteurized egg white, 0.5 oz cold water, 0.25 tsp fine sea salt, 0.25 tsp sugar, 0.25 oz fresh lime juice, and 0.25 tsp soy lecithin (if using) into a tall container suitable for an immersion blender or a cocktail shaker.
If using an immersion blender: blend at the surface for 20–40 seconds until a glossy stable foam forms. If using a shaker: dry shake (no ice) vigorously for 30 seconds, then double-strain into a small jug and aerate with an electric frother for 15–20 seconds to stabilize.
Taste and adjust: the foam should be lightly saline and bright; add up to an extra pinch of salt if needed. Keep foam chilled and use within 10–15 minutes for best stability.
Margarita Assembly
Prepare the glass: rub a lime wedge around the rim of a coupe or rocks glass. Dip rim into flaked sea salt so a thin band adheres. If you prefer a full-salted rim, use more salt.
In a cocktail shaker, add 2 oz reposado tequila, 1 oz triple sec, 1 oz fresh lime juice, 0.5 oz simple syrup, 1 oz seasonal fruit purée, and ice (about 4 oz).
Shake vigorously for 12–15 seconds until well-chilled and slightly frothy.
Using a spoon, gently layer about 1–1.5 oz of the prepared salt foam on top of the cocktail so it forms a distinct white cap. (Spoon the foam close to the surface and allow it to settle.)
Garnish with a thin lime wheel or a small seasonal fruit slice perched on the foam and optionally a micro-herb or edible flower. For dramatic presentation, dust a tiny pinch of flaked sea salt on top of the foam.
Serve immediately. Instruct drinker to sip through or break the foam to experience the salty-sour contrast with the fruit-forward margarita.