nothing ruins a good cocktail like a mouthful of salt. the practice must have originated in a time or place where the prevailing culinary issue was how best to obscure the taste of rotting meat with eucalyptus leaves and fish guts.
we are beyond that now…so let’s act like it!
if you are going to rim a glass, use these guidelines:
6 parts sugar
1 to 3 parts citrus zest (optional)
1 part salt (optional)
1 part ground spice, herbs, cocoa powder, ground nuts, etc (optional)
mix together and pour onto a plate. rub a lemon or lime around the glass rim. dip straight down into and up out of the sugar mixture, or hold the glass at an angle so that the rim is touching the mixture, then twirl the glass. gently shake off any excess mixture.
…i remember this one time, some hack rimmed a glass with (only) soggy, half-raw, coarsely ground nuts. it imparted the texture and flavor of damp whole wheat flour. don’t be like that. toast your nuts, add a little sugar and salt.
pelo del gato
this is based on scott beattie’s “pelo del perro”. as usual, my recipes are ripoffs in which i am too lazy to do accents. however, i just experimented with a smoked tea rim which i thought was pretty rad, so here it is.
2 oz vodka
1 1/2 oz grapefruit juice
1/2 oz lime
1 T sugar (or 1/2 oz 2:1 syrup)
1 T coconut milk (be sure to get both cream and water)
combine all ingredients without ice and shake for a full minute or two, to ensure the sugar has dissolved. add ice and shake until very cold. pour into smoked-tea-rimmed glass.
smoked-tea-salt-sugar
6 parts sugar
1 part salt
1 part lapsang souchong tea
combine all ingredients in a bowl, and mix/grind the tea with the back of a spoon.
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