Every loves the feeling of balls exploding in their mouth – so the reverse sphere molecular margaritas could be considered the perfect maragrita… but there is one element missing, the modernist cocktail might not be all that it’s cracked up to be…
so, what’s missing from the molecular margarita? Well look the picture here and tell me what you see…
That’s right it is the salt – it is all well and good wrapping your margarita in agar agar jelly – but what about he salt?? Salty margarita balls would never be a possibility due to the fact that the NaCl would interfere with the setting of te jelly.
So the perfect margarita is going to have to be the traditional drink out of a proper glass!!
So what makes it so perfect… is it the quality of the tequila? The freshness of the lime? Nope it is the ratios and the type of salt.
To start with, the ratio of tequila:lime:Cointreau:syrup is 3:2:1:1 and don’t mess with the formulae – the king of the liquids is the tequila and don’t you forget it!
And now for the perfectionist bit which salt – why it HAS TO BE maldon of course!
If you try using anything even close to table salt then it is too salty, so save that stuff for your fish and chips! Use sea salt then it is often too big and crunchy, so what the perfect margarita really needs is those pyramids of Maldon!