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    Guillermo's Margarita

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    Guillermo's Margarita

    "A half teaspoon of salt is crucial to this cocktail," says Guillermo, manager of one of Havana's best paladares (small, family-run restaurants). "It levels out the sweetness of the Cointreau and gives the margarita extra bite."

    • Vegetarian


    • Juice of 1½ lemons
    • Coarse salt
    • 40ml Cointreau
    • 60ml tequila
    • Ice cubes, coarsely crushed


    1. Squeeze the juice of half a lemon on to a small plate. Scatter a thin layer of coarse salt on to another small plate. Rotate the rim of a deep-bowled Champagne glass or coupette glass in the lemon juice and then press firmly in the salt. Shake off any excess.
    2. Pour the Cointreau into the salt-rimmed glass. Put the tequila, the juice of one lemon, ½ tsp salt and the ice in a cocktail shaker and shake gently. Strain over the Cointreau and serve.

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