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.

These recipe makes one margarita. Adjust accordingly.


Margarita Ingredients

  • 1 1/2 ounces tequila
  • 3/4 ounce Cointreau
  • 2 ounces pineapple juice
  • 2 ounces orange juice
  • pinch of salt

Sweet and Sour Foam

  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 teaspoon sugar
  • 1 tablespoon pasteurized egg white

Berry Swizzle Stick

  • raspberries
  • blueberries
  • sugar
  • plastic swizzle sticks


  • Kosher salt
  • ice


Swizzle Sticks

  1. 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.
  2. Place the berries in a bowl and add enough sugar to coat them.
  3. Crush the berries until juicy.
  4. Scoop the berries into an ice cube tray and insert a plastic drink stirrer into each cube.
  5. Place in the freezer until solid.

Tequila Mixture

  1. 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.

Sweet and Sour Foam

  1. In a separate bowl, whisk together the lime and lemon juice, sugar and pasteurized egg white.
  2. Continue to whisk until the ingredients are foamy.

To Serve

  1. Salt the rims of your glasses. I like to use a coarse salt--Kosher salt works well.
  2. Add ice to the glass and fill with tequila mixture.
  3. Drop in a berry swizzle stick and top with a dollop of sweet and sour foam.
  4. Propose a toast to the agave plant and enjoy!