Margarita salt recipe

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Let's talk about salt. How many times have you ordered a Margarita, just to have a glass with a random edge of salt? Maybe it's non-existent in places, thick in others, with a teaspoon or more of salt splashing into the bottom of the glass, ruining your drink?

Today I am going to be specific with salt. At the end of this Margarita salt recipe, I guarantee you will never buy store-bought Margarita salt again. This recipe is the best in the world and costs pennies.

Why salt the edge of a daisy?

Salt intensifies the bittersweet flavors of Triple Sec, Cointreau, and lime juice in a Margarita. Also, the salt moderates any bitterness, which in turn makes the sweetness and acidity appear brighter, and the drink is even more delicious.

A salty edge is a particularly good choice for cocktails that have a fair amount of citrus flavors; think of lime, lemon, grapefruit, and grapefruit.

But a custom-made salty edge for you is a great callback for all those flavors. Your guests will lick their lips, trying to discover his delicious secret. The rim of your glass is salty and sweet, and oh, so tasty with every sip. When they come to you for another round, they'll probably ask you where you got that salt from.

How to make the Margarita salt:

  1. First, grate a lime and an orange. You will need to do it with one of these to get the best and best results.
  2. Then spread the zest on a baking sheet (one sheet of parchment works well to catch everything) and bake the zest at 300 degrees for about 5 minutes, just long enough to dry the zest. It will continue to dry as it cools. Give it about 20 minutes.
  3. Mix the dried zest with equal parts salt and kosher sugar, and store in jars until your next party.

Once you've mastered the recipe, feel free to get creative. Add a pinch of chili powder to your cocktail salt for a spicy touch.

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I also liked using crystallized lime, an all-natural, fresh-tasting lime powder that lime fans swear by. So far, I can only find it online, but it comes in shakers or small single-serving packs, which is really helpful when you accidentally used all the files to make a sour mix.

As for sugar, white table sugar is perfectly fine. Some master mixers use unrefined turbinado sugar for a touch of color and a deeper flavor … just a thought!

Using smoked salt instead of some salt can also be a good way to add a little more depth to mezcal cocktails. There is no limit to how you can adjust your Margarita Salt for all your liquid efforts.

What kind of salt for a margarita?

I'll start by saying: whatever you do, don't use iodized table salt. It has a distinctly chemical flavor and is quite "saltier" than other salts you could choose. Morton or Diamond Crystal brand Kosher salt are good options, but you can also get stylish and use an even more elegant sea salt or finishing salt like Maldon.

What cocktails have a salty edge?

Daisy flower the classic cocktail on the rocks or smoothie and served, made with tequila, lime juice and triple sec, Cointreau or even Grand Marnier. A salt-free Margarita is also perfectly fine.

Dove: One of my favorites, and the national drink of Mexico, a Paloma is made with tequila or mezcal, grapefruit soda and a little lime. Sometimes it is served with a salty edge, other times it is only served with a pinch of salt on top.

Salty dog: A super refreshing cocktail made with vodka or gin and grapefruit juice, it also comes garnished with a salty edge.

Sidecar: Don't limit this salt just to Margs! This classic brandy or brandy-based cocktail is made with triple sec and plenty of freshly squeezed lemon juice. Traditionally served with a sugar rim, this half sweet salt mix would also be delicious.

Margarita Slush: The same delicious classic Margarita flavors you know and love in a tub of ice cream. Need I say more?

How to Skirt a Cocktail Glass for Daisies

  1. First, fill a shallow plate or a plate of margarita salt with 1/4 ā€or so of salt. The plate should be at least as wide as your cocktail glass.
  2. Next, take a slice of fresh lime and gently slide it over the rim of the glass.
  3. Finally, tilt the glass and dip only the outer edge of the glass as you rotate it, keeping it tilted. This prevents too much salt from spilling into your drink and ruining your cocktail.
  4. Shake loose grains of salt on the pan. You can make a bunch of glasses ahead of time and let them dry; the lime juice will keep the salt firmly in place.

May all your hours be happy and your glasses perfectly salty.

A custom-made Margarita salt turns an ordinary drink into a craft cocktail masterpiece, and could give you a certain reputation for knowing one or two things about mixology. This easy cocktail salt is just what you need for next-level Margaritas, Pigeons, and Salty Dogs.

  • 2 tablespoons freshly grated lime zest about 3 medium files
  • 2 tablespoons freshly grated orange zest, about 1 medium orange
  • 1/2 cup coarse kosher salt
  • 1/2 cup of sugar
  • Preheat oven to 300 degrees F. Combine lemon zest and orange zest on baking sheet. Bake for 5 minutes. Stir the zest and continue baking until dry to the touch, stir about 5 minutes. Remove the baking sheet from the oven and allow the zest to cool completely, about 20 minutes. In a medium bowl, combine the salt and sugar. Add the zest and stir until evenly distributed. Divide the salt mixture between 2 jars (4 ounces) with tight fitting lids. Store in a cool, dry place for up to 6 months.

Recipe Notes

Adapted from Epicurious.

Nutrition

Calories :: 9kcal

Margarita recipe

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