Mirage Margarita Recipe
Milagro Silver tequila, Cointreau, pineapple & lime juices, agave nectar, prickly pear foam, chile salt rim
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Ingredients
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Cocktail
Prickly Pear Foam
Garnish & Rim
Method
Garnish & Rim Preparation
- 1
Prepare rim
Pour chile-lime salt onto a small plate. Run the lime wedge around the outer rim of a rocks or coupe glass, then dip the rim into the chile-lime salt to coat evenly. Set the glass aside to dry while you mix the cocktail.
Prickly Pear Foam
- 2
Make foam (if using aquafaba or egg white)
In a cocktail shaker (separate from the one you'll use for the spirit), combine 1 oz prickly pear syrup, 0.75 oz aquafaba (or egg white), 0.25 oz fresh lime juice and 0.25 oz simple syrup (only if prickly pear isn't sweet). Perform a dry shake (no ice) vigorously for 20–30 seconds to emulsify and build volume.
- 3
Finish foam
After the dry shake, add 2–3 large ice cubes to the shaker and shake again briefly (8–10 seconds) to chill slightly, then strain the foam into a small clean cup or keep it in the shaker with the strainer fitted. The foam should be frothy and hold soft peaks; set aside.
Cocktail Assembly
- 4
Shake cocktail
In a separate shaker, add 2 oz Milagro Silver tequila, 1 oz Cointreau, 1 oz fresh pineapple juice, 0.75 oz fresh lime juice and 0.5 oz agave nectar. Add 1 cup of ice (or enough to fill shaker) and shake vigorously for 12–15 seconds until well chilled (shaker becomes frosty).
- 5
Double strain
Fine-strain the cocktail into the prepared chilled glass (rocks or coupe) over fresh ice if desired. Use a fine mesh strainer in addition to the shaker strainer to catch any small pineapple solids or ice shards.
- 6
Top with foam
Carefully spoon or gently pour the prepared prickly pear foam on top of the cocktail so it forms a stable layer. If needed, give the foam a quick single back-and-forth on the shaker to smooth the surface.
- 7
Garnish
Finish with a small pinch of extra chile-lime salt on top of the foam (optional) and garnish with a thin slice of prickly pear or a lime wheel on the rim.
