margaritas

the secret sexiest margarita

by David Thorn of Dakota Cafe in Tucson, AZ

To Prepare:

Moisten the rim of a martini glass with the cut lime

Spread Sal del Mar on a small plate

Dip the moistened rim of the glass into the salt until evenly crusted

Margarita Mixture:

2 oz. Milagro Silver Tequila (David’s favorite)

2 oz. Contreau (not Triple Sec)

2 oz. fresh lime juice

1 oz. fresh orange juice

Garnish

Lime slices

1/2 oz. Grand Mariner

Add margarita mixture to a cocktail shaker. Add ice and cover. Shake thoroughly to chill the mixture. Strain into into a Sal del Mar crusted glass with or without ice. Garnish with a slice of lime and the splash of Grand Mariner. Makes one cocktail.

it's the crust

The coarse grain of the crystals of Sal del Mar make it ideal for crusting the rim

of a margarita glass. The crisp, salty taste complements the lime and the tequila ingredients while delivering a light crunch as it is sipped from the glass. Then the sea salt quickly dissolves on the palate.

the secret is out

Foodies flock to the Dakota Cafe, a restaurant in Tucson, Arizona for a margarita that is beyond the sugary, sweet blended concoction that you ususally get when you order a margarita. David Thorn, proprietor of the Dakota Cafe, is a big proponent of proper margarita making but kept his recipe a secret.

After years of pleading, he finally gave in and the following recipe will spoil you from wanting any other. Serve it with Sal del Mar!!!

Necessary ingredients:

Sal del Mar

All self-respecting margaritas are made with only 100% agave silver tequila (David likes to use Milagro Silver Tequila)

Cointreau (not Triple Sec)

Grand Marnier

Fresh limes (see more about limes at Salt Sense)