Salt or no salt?
- tatamagouche May 2, 2011 08:16 AM
Been reading about the salted rim of a margarita and getting very mixed signals. Some say purists insist on salt because it enhances the flavor of the drink; some say purists insist on the opposite because it merely masks a poorly/cheaply made drink.
I'd thought it was the latter, but now I'm not sure. Expert opinions?
I would not be happy to be served a sugar/salt rim at a craft cocktail bar. A properly-mixed Margarita with quality ingredients should be well-balanced for acid without sweetening each sip.
Experts usually recommend salting one half of the rim, giving the imbiber an option for each sip. Be sure no excess salt falls into the glass.
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I don't like salt on my Marg, but I'm not much of a salt fan period.
I also don't use the salt and lime (training wheels) when drinking tequila straight, though it has gone somewhat out of fashion.
I feel if you use good fresh citrus, decent 100% agave tequila, and good orange liquer, the salt just nukes your taste buds.
I am a fan of salt and usually salt half the rim when making one at home. I recently ordered a margarita at a bar that came to me, incorrectly, with no salt. I thought it would be silly to send it back for such a small reason, but I was quite surprised how much it changed the taste, the experience, and how much I missed it. I imagine I miss a salted rim more at a bar, where margaritas, on average, tend to be much sweeter than how I make them at home.