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.

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
    • 1 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

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    Jamie Boudreau

    From simple garnishes to the most complex molecular mixology, Jamie Boudreau takes you through tips and techniques that are paramount to today's bartender.

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