Deconstructed Margarita with Cointreau Ravioli

By Jamie Boudreau

The Margarita is traditionally made with little variation. Those who like it simple, keep to three ingredients: simple syrup, lime juice and tequila. Delicious! Jamie Boudreau steps it up a notch with help from a kit assembled by Cointreau (watch Jamie make Cointreau pearls here) whose purpose is to streamline the production of flavored pearls and, in this case, what Jamie calls "ravioli". This deconstructed Margarita pairs the typical trifecta of ingredients above with a spoonful of encapsulated Cointreau for a flavorful and unique imbibing experience.

Recipe

Deconstructed Margarita with Cointreau Ravioli

1 oz tequila

1/4 oz lime juice

1/8 oz simple syrup

Instructions

Shake with ice.

Strain into shooter.

Serve with Cointreau ravioli.

Comments
blair frodelius 6 May 2011
2:35 pm

Jamie,

Is the ravioli meant to be eaten in one slurp a la an oyster in between a first and second sip?  Or can it be cut into smaller pieces?

Thanks!

Blair
http://goodspiritsnews.wordpress.com

Patrick ODonnell 13 Sep 2012
4:45 pm

Hi Blair just found this site a few weeks ago and it’s pretty great.  I know you posted this a long time ago and I’m sure you’ve found your answer by now but just in case I figured I’d sign up.  Jamie’s ravioli will have a thin membrane over the whole things so once you take a bite it will burst and leak out over the spoon.  I’d take the shot and put the ravioli in your mouth pop it on your tongue and enjoy!

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