America's Best Margaritas

Bars are shaking up the standard margarita—and these versions are worth their salt.

Spiced Pear Margarita, Empellón Taqueria, New York City

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Chef Alex Stupak’s buzzy restaurant pushes the boundaries of what we consider Mexican food. And director Noah Small’s cocktails get just as creative. Case in point: the spiced pear margarita at Empellón Taqueria (one of two New York locations). Poire William—an eau-de-vie made from Williams pear—adds an extra sweetness to Tapatio Reposado and pear purée. This margarita is topped with a ginger salt, one of many specialized salts. One of its specialty salts, sal de gusano (“worm salt”), a salt spiked with chiles and ground-up maguey, is dusted onto orange slices served alongside mezcal.

empellon.com

America's Best Margaritas

Spiced Pear Margarita, Empellón Taqueria, New York City

Chef Alex Stupak’s buzzy restaurant pushes the boundaries of what we consider Mexican food. And director Noah Small’s cocktails get just as creative. Case in point: the spiced pear margarita at Empellón Taqueria (one of two New York locations). Poire William—an eau-de-vie made from Williams pear—adds an extra sweetness to Tapatio Reposado and pear purée. This margarita is topped with a ginger salt, one of many specialized salts. One of its specialty salts, sal de gusano (“worm salt”), a salt spiked with chiles and ground-up maguey, is dusted onto orange slices served alongside mezcal.

empellon.com

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