The salt rim of a margarita: which glass, which salt, and which adhesive to choose
Bartender Kamaron Lockwood explains how to frost the rim of a margarita using a smooth glass, the right adhesive, and the correct salt.
“It's another way to give somebody that experience, but they also don't have to have that saltiness, that spiciness, that sweetness in every single sip.”
Almost all restaurant margaritas come with a frosted rim. This rim serves two purposes: aesthetics and flavor, enhancing every sip. While it's usually made of coarse salt, it can also be made with sugar, Tajín seasoning, or other ingredients, depending on the desired flavor combination.
Bartender Kamaron Lockwood explains that before dipping the glass in salt, there are three things to have ready: the right glass for the salt to adhere to, the best adhesive, and the correct type of salt. According to Lockwood, the table salt you usually have at home is probably not the right kind.
To ensure the salt coats the rim evenly, it's best to choose a glass with a smooth rim. "There are no hard and fast rules," says Lockwood: any cocktail glass will do, such as a Collins, which is what he used, or a margarita glass. Even an acrylic tumbler would work.
The most important rule is the type of salt. Lockwood uses coarse kosher salt, though he'll accept other varieties if needed. Coarse sea salt or Himalayan pink salt are also good options. He advises against ordinary table salt, or iodized salt, because it's much finer than kosher or coarse sea salt. "It doesn't have the same texture in your mouth," he says.
With coarse salt, water alone isn't enough, because the flakes need a stickier adhesive, like fruit juice. Lockwood uses lime juice because it distributes the salt evenly and uniformly, and he prefers its light texture to that of simple syrup, which he says is much harder to clean off the edges.
To apply, pour a little lime juice into a shallow bowl and submerge the glass, coating only the top 1/16 inch. Then dip it in salt and gently rotate it so the rim is evenly coated. The amount of juice and salt can be adjusted to taste.
Not all rims have to be the same. A fruity margarita pairs well with a sugar rim, while a smoky or spicy mezcal margarita goes perfectly with Tajín, a blend of dried chilies, lime, and salt. Lockwood also suggests coating only half the rim, so not every sip has that salty, spicy, or sweet flavor. To do this, cut a lime wedge in half, rub it on half the rim to release its juice, and then coat it with the seasoning.