So, here is how Sal del Mar recommends salting your margarita glass:
1. Spread Sal del Margarita* evenly on a small plate
2. Moisten the rim of your glass — just the top edge — by running a lime slice around the rim delivering a light coating of lime juice
3. Press the rim of the glass into the salt to crust the rim
4. Tap off the excess
5. Allow the salt to air-dry before filling the glass — this ensures that the salt lightly flakes off with each sip
• Use a martini glass instead of the bowl-sized glasses served in some bars that are so big that they require a straw to drink the margarita because they are too heavy to lift. I call margaritas made this way the “new martini.”
• Salt just half of the glass rim so that you don't have to have a salted rim every sip.
• Use a cocktail shaker and mix small amounts of margaritas. The shaken method of making a margarita gives it a purer taste over the taste of sweet slushy margaritas. Shake for about 10 seconds to melt the ice into the drink. Strain into your glass.
• Ingredients matter. Margaritas are best made with 100% pure agave blanco tequila; fresh-squeezed lime juice and the orange sweetness of Cointreau. There is a growing trend of using boutique aged tequilas.
• Experiment with adding other flavors to the salt. For a mango margarita, I finely chop mint leaves and mix it in the Sal de Margarita.
Be sure to use Sal del Margarita and let the crisp, salty taste complement the lime and the tequila ingredients while delivering a light crunch as you sip from the glass. Notice how Sal de Margarita quickly dissolves on the palate? Be sure to see my blog archive “marvelous margaritas” for more ideas.