How to Make the Salt Air Margarita from Fish by José Andrés at Atlantis Paradise Island

Not a big fan of the salted rim? This alternative should make you very happy.

July 21, 2020
Salt Air Margarita
The beauty of the Salt Air Margarita is you get a little bit of salt and lime flavor in every sip. Atlantis Paradise Island

One of the coolest things about the menu at Fish by José Andrés at Atlantis Paradise Island is the cocktail experience with snacks, because the beloved chef has truly thought of everything. If you’re in the mood for a refreshing Caribbean cocktail, there’s the rum-based Old Cuban, or if you’d rather be wowed by complex creativity, the Vieux Carre should do the trick (plus, you can never go wrong with High West). Bourbon lovers can also enjoy straight servings of Buffalo Trace or Stagg Jr., among others, and when it comes to the snacks, well, you know you have nothing to worry about.

But it’s the first cocktail on Fish’s Spirits and Snacks menu that everyone should want to try, because it’s Chef José‘s fascinating twist on a true classic, the Salt Air Margarita. Instead of a traditional salt rim, this marg is topped with a salty foam, almost like your delicious drink is sitting beneath its own cloud. Except the cloud provides a little salty lime flavor to every sip. Best of all, it won’t make your lips pucker, as if the bartender got a little too crazy with the salt.

Chances are you already know how to make your own favorite margarita, so this recipe is merely for the Salt Air part of Chef José‘s cocktail. But if you want to make yours as close to his recipe as possible, Fish uses Casa Noble Crystal Tequila and Combier Liquer with lime. However you make it, the Salt Air is now yours to create at home.


The Atlantis Salt Air Margarita

Ingredients (makes one serving):

  • 236 grams water
  • 177 grams lime juice
  • 2 barspoons (about 1 teaspoon) of kosher salt
  • 1 barspoon (about half a teaspoon) of sucro

How to Make It:

  • Activate the sucro by combining it with 200 g of hot water (at least 70˚C / 158˚F) and blending with a hand blender.
  • Once temperature is reached and Sucro is activated (and well blended with the hot water), remove from heat and combine with the rest of ingredients in an ice bath.
  • Blend with an (immersion) hand blender.
  • Use a spoon to add the foam to the top of your margarita.

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