Chef Jose Gutierrez's Famous Margaritas
Celebrate the agave plant with this festive margarita recipe from Jose Gutierrez the former Chef de Cuisine at Chez Philippe at The Peabody Hotel in Memphis.
- 1.5 oz. tequila
- .75 oz. cointreau
- 2 oz. pineapple juice
- 2 oz. orange juice
- juice of 1 lemons
- juice of 1 lime
- 1 tbsp. egg whites
- some swizzle sticks
About an hour or two in advance make the berry swizzle sticks. These are also great with other drinks such as lemonade and iced tea. Place the berries in a bowl and add enough sugar to coat. Crush the berries until juicy. Scoop the berries into an ice cube tray and insert a plastic drink stirrer into each cube. Place in the freezer until solid.
Mix the tequila, Cointreau, pineapple juice, orange juice and salt in a pitcher. The quantities listed above will make one drink, if you are making more increase the amounts accordingly.
In a separate bowl, whisk together the lime and lemon juice, 1 tsp. sugar and pasteurized egg white. Continue to whisk until the ingredients are foamy.
Salt the rims of your glasses. I like to use a coarse salt. Kosher salt works well. Add ice to the glass and fill with tequila mixture.
Drop in a berry swizzle stick and top with a dollop of sweet and sour foam.
Propose a toast to the agave plant and enjoy!
Don't skimp on the tequila. Purchase a brand that is marked 100 percent agave. Jose recommends Patron tequila, but there are several brands out there that are good quality. The foamy topping calls for pasteurized egg whites because it is not cooked. You can purchase these at your local grocery or health food store.
Recipe provided by Chef Jose Gutierrez.
Time to prepare: 20 minutes.