Salt makes tart things taste sweeter (and, oddly, cuts the sweetness of sweet things to bring out their subtler flavors) and mellows the sharpness of alcohol. The salted rim of the margarita is iconic because it capitalizes on all the opportunities lurking within the sweet-tart-alcohol bite of the cocktail; because it is beautiful; and because it revives us with every sip. The salted rim allows margaritas to be served on the tart side, so this recipe calls for more fresh lime juice and less triple sec than is commonly recommended. As tempting as it may be to bring out the heavy guns and rim the cocktail with more massive flake salts, I often prefer the fine crystalline froth of Marlborough flakey. It gives a truly satisfying crunch, like the feeling of stepping on powdered snow—a welcome sensation when drinking a margarita in the waning heat of a late summer afternoon.
Recipe information
Yield
serves 1
Ingredients
Preparation
Step 1
Put the salt on a flat plate. Squeeze the lime juice into a shaker and rub the rim of a margarita glass with the wet, squeezed-out rind. Place the glass upside down on the plate to rim it with salt.
Step 2
Add the tequila, triple sec, and a scoop of ice to the shaker and shake vigorously for 10 seconds to thoroughly foam the mixture. Pour the drink, ice and all, into the glass.
Variations
Step 3
This drink can be served up or blended, as well as on the rocks. For an up cocktail, combine the ingredients, shake vigorously for 10 seconds, and strain into a chilled martini glass. For a blended drink, combine the lime juice, tequila, and triple sec in a blender with a scoop of ice, blend for 15 seconds, and pour into a margarita glass.
