Rim
Also known as: salt rim, sugar rim, rimming
In short
The glass rim brings salt or sugar to the edge of the glass: classics like the margarita and the crusta are built on it. We explain the technique, the difference between salt and sugar and when a half rim is enough.
In depth
What is the glass rim?
When rimming, the rim of the glass gets moistened and dipped into salt or sugar. The salt rim belongs to the margarita, the sugar rim to the crusta, where the rim is even a family trait: "The buck brings ginger, the mule brings copper, the cobbler brings fruit and ice, the julep brings the mint, the crusta brings the sugar rim."
The technique
The rim gets moistened with a lemon wedge and then carefully pressed into salt or sugar. The pro tip: moisten only the outside. That way no salt ends up in the drink, and the first sip stays clean.
Salt or sugar?
- Salt rim: the classic for the margarita, a counterweight to the acidity and spice of tequila
- Sugar rim: home of the crusta, also popular on a sidecar
- Half rim: one half with salt, one without. If you are unsure, you decide sip by sip
Remember this one
"The garnish makes the picture, the rim makes the edge, the cherry makes the crown."
At our lounge
With or without a rim: ask us what fits your drink. Sometimes the edge is exactly the final touch, sometimes the drink is better without it.