Prado 1.000

James M. Thresher for The Washington Post; Glassware From Vivi

Apr 1, 2009

This cocktail, created by Kacy Fitch of the Zig Zag Cafe in Seattle, is an inspired riff on the margarita. It essentially replaces the Cointreau or Grand Marnier with maraschino liqueur. An egg white helps create a light, foamy consistency.

As always, remember that maraschino liqueur is a spirit, not the juice from maraschino cherries.

Servings: 1
  • Ice
  • 2 ounces blanco tequila
  • 1 ounce freshly squeezed lime juice
  • 1 ounce maraschino liqueur
  • 1 large egg white
  • Large twist of lime peel, for garnish


Fill a cocktail shaker halfway with ice. Add the blanco tequila, lime juice, maraschino liqueur and egg white. Shake vigorously for 30 seconds, then strain into a cocktail (martini) glass.

To create foam, use a whisk or the spring utensil in a cocktail shaker set; whisk the drink just before serving.

Add the lime peel for garnish, or, for extra zing, quickly squeeze the lime peel directly over a lighted match, propelling the oil from the peel through the flame and into the glass. Drop the flamed peel into the cocktail.

Rate it

Recipe Source

From "Tequila," by Joanne Weir (Ten Speed Press, 2009).

Tested by Michael Taylor.

Email questions to the Food Section.

Email questions to the Food Section at