Something different: a chili powder rim instead of salt. Or, mix the two. At Richard Sandoval restaurants.  A cayenne rim (Tajin seasoning) on a guava Margarita at Dos Caminos restaurants.  Smoked salt rims a classic Margarita from Noble Tequila.
What’s your idea of the perfect margarita? With so many choices offered from salt to flavor, Milagro Tequila conducted a survey for National Margarita Day, February 22nd, and found that:
First, there’s no need to buy “Margarita salt”: It’s just kosher salt with a higher price. You can also use coarse sea salt.
But how about something other than coarse salt? The 70% of survey participants who want a salt rim might like a change of pace.
Here are some options that complement a Margarita.
You can use another rimmer that still maintains the spirit of the Margarita (and maybe attracts people who don’t want the extra salt).
Flavored salt. There’s flavored salt, of course, in scores of variations from bacon, chipotle, smoked salts (alderwood, chardonnay oak, hickory or mesquite-smoked).
Colored salt. You can get dramatic, with black lava or Cypress black salt, or red Hawaiian alaea salt. You can get pretty, with pink Himalayan salt.
Heat. You can add heat with ghost pepper, habanero, jalapeño, and sriracha-flavored salts.
Or just use “hot” spices from your kitchen for the rim: cayenne, Tajin seasoning (cayenne-based), chili powder or crushed chile flakes—straight or mixed with kosher salt.
If you think hot rims might be too intense, make the currently trending half-rim (photo #2).
Fruitiness. You can add fruitiness with lemon, lime and mango-flavored salts.
Herbaceousness. You can buy blends of salts and herbs, or mix your own. Or use straight minced cilantro, or other fresh herbs.
For starters, take a look at Seasalt.com.
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