[2] A full rim covering just the top of the glass, with two different seasonings: half salt, half Tajin (at Alma Cocina Latina | Baltimore).

[3] A Thai Margarita rimmed with a blend of black lava salt and hibiscus leaves (at Miro Kitchen | Fairfield, Connecticut).

[4] A Magic Shell rim (at Gordon Ramsay Group).

[5] A celery salt rim on a Bloody Mary (at Pompeian | Facebook) A current favorite is Tajin seasoning.

[6] A tin of Lemon Drop cocktail rimmer (photo © The Party Source).

Make your cocktails more interesting with cocktail glass rimmers. The original cocktail glass rimmer, as far as we know, was the coarse salt on a Margarita glass in 1948. According to Margarita history, it was created in 1948, adapting a long-standing Mexican tradition of a shot of tequila served with a lime wedge and salt.

With the Margarita, the salt rim was visually appealing and added flavor to the drink. Maybe—we can’t find data to substantiate—someone put celery salt on a Bloody Mary rim (photo #5); but the practice was not widespread.

Why it took so long for other glass rims to emerge is anyone’s guess. But some 15 years ago, we first noticed a product called a glass rimmer at the annual specialty food show.

The pioneers were Stirrings and Nantucket Offshore, manufacturers of premium cocktail ingredients. Others followed (you can see them on Amazon.com).

Shallow round tins (photo #6) contained different savory or sweet blends for popular drinks: Bloody Mary, Cosmopolitan, Lemon Drop, and so on.

The rim of the cocktail glass was moistened and twisted in the tin to coat it. Non-cocktail rimmers for hot chocolate and other drinks followed.

Bartenders noticed; and over the years, creative mixologists proceeded to elevate glass rimmers into an art—owing largely to the accessibility of unusual ingredients, from black lava salt to hibiscus leaves.

The rim can be as minimal or deep as the mixologist desires (compare photos #1, #2, and #3).

The most recent evolution is half- or three-quarter rims, which give the drinker the option to partake of the rim seasoning or not.

March 24th is National Cocktail Day.
 
 
MIX AND MATCH RIMS

As you peruse the lists below, consider combining ingredients; for example:

 
You can make the rims seasonal—for example, orange zest and black lava salt for Halloween, and crushed candy canes for the holidays.

The variations are endless, and give you the creativity to layer the flavors you want.
 
 
SAVORY COCKTAIL RIMS

 
 
SWEET COCKTAIL RIMS

 
 
NON-ALCOHOLIC DRINKS

You can use rims on other drinks, for example:

 
 
HOW TO ADHERE THE RIM

Beyond the original adherent—water—mixologists now add another layer of flavor using flavorful adherents.

Orange juice, lemon juice, or other juice (apple, mango, pomegranate, vegetable, you name it) can substitute for water.

For sweet cocktails, the rim can be affixed with honey, maple syrup, or simple syrup (sugar syrup), among other syrups.

For dessert cocktails, you can use caramel or chocolate sauce, even marshmallow cream (we’ve enjoyed a particularly calorie-packed Piña Colada with a rim of marshmallow cream and toasted coconut).

The next time you pour a cocktail at home, first add a rim. Put the adherent liquid in a shallow bowl, and the rimming ingredient (herbs, sugar, etc.) on a saucer.

Dip the glass into the liquid about 1/4 inch deep (or however deep you want the rim).

Then, just place the glass on the dish with the ingredients, and twist to coat.

You’re now an expert rimmer of drinks!
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Do you garnish your cocktails with the same wedge of lime or orange wheel, curl, peel or twist? The same olives and cocktail onions? The same notched strawberry on the rim? The standard celery stick in a Bloody Mary?

Expand your garnish horizons. Presentation is everything; and while no one would turn away an ungarnished cocktail, clever garnishing makes it that much more appealing.

Today we take on general garnishes. Tomorrow: glass rims. After that: holiday garnishes.

FOR STARTERS

 
And while it doesn’t need to be said, we’re saying it:

 
 
LIST OF COCKTAIL GARNISHES

We’ve been playing with different ideas for years. Here’s our master list (and we don’t claim that it’s all-inclusive):

 
 
Have we left off your favorite? Let us know.

Tomorrow: glass rimmers.

[2] Pair tasty combinations; here, mango and jalapeño (photo courtesy Tanqueray | Facebook).

[3] Oil droplets add panache and flavor (photo courtesy Kindred Restaurant | NYC).

[4] Combine two or three different items; here, a cucumber ribbon and grapes (photo Oscar Wilde Restaurant | NYC).

[4] Create mini hors d’oeuvre on a pick (photo courtesy Crate And Barrel.

[1] Dry Soda’s holiday packaging looks great in a stocking or on the bar (photo Dry Sparkling).

[2] Artisan hot sauce with great—not just hot—flavor (photo Horseshoe Brand).

[3] We love this limited edition of Lindt’s Lindor Truffles (photo Lindt USA).

Honey Gummies, made with honey instead of sugar or HFCS, are a step up (photo Lovely Candy).

Stocking stuffers, teacher gifts, small thank-you’s: Here are some favorites this holiday season, in alphabetical order.
 
 
1. DRY SODA: HOLIDAY FLAVORS IN HOLIDAY PACKAGING