El Bulli margarita at HighWire Lounge

This margarita takes its name from a remote restaurant in northeastern Spain that popularized dishes like liquid olives and Parmigiano-Reggiano foam. Using a secret brew made from plant extracts, bartender John Hardin molds citrus tequila into gummy drops the texture of Ikura sushi. The bottom half of the El Bulli is a pretty standard prickly pear marg using syrup from Cheri's Desert Harvest. Which makes it, local I guess? At HighWire Lounge, 14 S. Arizona Ave.