Tequila Cocktail Rims

By definition, any garnish enhances a cocktail, but rimming a glass is a triple treat. It adds visual appeal, unexpected texture, and, most importantly, introduces a bold burst of flavor with every sip. Combined, these elevate every other ingredient, creating a completely different experience than drinking the cocktail without a garnished glass.

As with many things in the bartending world, the history of rimming a glass for tequila cocktails is slightly cloudy. In Mexico, tequila has long been enjoyed with salt and sometimes lime to tame the spirit’s sharpness. By the 1930s, the Margarita—and its salted rim—appeared in the U.S., where it gained popularity in the mid-20th century. Since then, bartenders have experimented with not only salt, but spices, sugar, chocolate, and more.

Rimming a glass isn’t hard, though there is some technique involved to achieve the best result. First, spread one to two tablespoons of the ingredient evenly on a small plate. Rub the outside rim of the glass with a wedge of citrus that complements the flavors of your cocktail. Holding the glass at about a 45-degree angle, gently press the outside of the glass into your ingredient of choice, rotating the glass to coat half or all the way around. Use a damp towel to even out the rim, if desired. Be sure to avoid getting anything inside the glass.

Ready to live on the edge? Try these rim garnishes and recipes.

Salt

BEST TO USE Kosher, because of its thickness
WHAT IT DOES Cuts through the tequila, making each sip vivid and refreshing from start to finish

Pink Pearl

Created by Dan Williams, bar director, The Darling Oyster Bar, Charleston, S.C.

Aperol’s bittersweet notes are met with subtle heat in this vibrant rose-colored cocktail. It starts off robust, with a nuanced and delicate finish thanks to the agave.

• 1¾ oz. Ghost blanco (or other blanco)
• ¼ oz. Aperol
• ½ oz. fresh lime juice
• 1 barspoon agave syrup
• Kosher salt for rim

Rim a rocks glass with kosher salt. Add all ingredients to a shaker tin with ice. Shake for 10 seconds. Strain over new ice in prepared glass.

Tajin

BEST TO USE Tajín Clásico
WHAT IT DOES Adds a kick of spice to lift the drink

Pineapple Tequila Sour

Created by Martese Street, head bartender, Hudson Local, New York City

This creamy Sour takes your palate on a roller coaster of flavors: sweet, bitter, smoky, and spicy.

• 2 oz. Casa Del Sol reposado (or other reposado)
• 1 oz. fresh lemon juice
• ¾ oz. pineapple juice
• ½ oz. agave syrup
• 1 oz. egg white
• Tajin for rim

Dehydrated lime wheel and two thinly sliced pineapple fronds for garnish Rim a coupe with Tajin. Add all ingredients to a shaker tin with one cube. Dry shake until cube has melted, about 30 to 40 seconds. Add large scoop of ice and shake until chilled, 3 to 5 seconds. Double strain into prepared glass. Garnish with lime wheel and pineapple fronds.

Chili Powder

BEST TO USE Salted chili powder, as the salt enhances the tequila
WHAT IT DOES Heat and smoke contrast with sweet and tart fruit flavors

Twisted Tigress

Created by Myra Delgado, director of food and beverage, The Perry Hotel Naples, Florida

Reposado, hibiscus, and the orange flavors of Grand Marnier make for a slightly sweet, well-balanced cocktail.

• 1½ oz. La Gritona reposado (or other reposado)
• 1 oz. Grand Marnier
• ½ oz. fresh lime juice
• ½ oz. cranberry juice
• ¾ oz. hibiscus syrup
• Chili powder for rim
• Dehydrated hibiscus for garnish

Rim a rocks glass with chili powder. Add all ingredients to a shaker tin with ice. Shake vigorously for about 30 seconds. Strain into prepared glass over fresh ice. Garnish with dehydrated hibiscus.

Cayenne Powder

BEST TO USE Zatarain’s
WHAT IT DOES With salt, creates an umami note, balancing the sweet-tart flavor of the cocktail

Rancho Relaxo

Created by Steve Groom, general manager, Costera, New Orleans

Xila, a liqueur that includes ancho chile, pineapple, lavender, hibiscus, and baking spices, adds complexity to this take on the Ranch Water cocktail.

• 1 oz. Tapatio blanco (or other blanco)
• 1 oz. Xila The Mexican aperitif
• ¾ oz. fresh lime juice
• 4 oz. chilled cucumber mint soda (Owen’s or similar)
• 1 Tbsp. kosher salt for rim
• 1 Tbsp. cayenne powder for rim
• Lime wheel for garnish

Combine salt and cayenne in a small bowl, spread on a plate, and rim a Zombie or Collins glass with mixture. Add tequila, Xila, lime juice, and ice to the glass, then top with cucumber-mint soda. Top up ice if necessary, and stir 10 seconds to incorporate. Garnish with lime wheel.

Cinnamon Sugar

BEST TO USE Granulated or superfine sugar, which adhere more easily to the glass
WHAT IT DOES Offsets tart citrus and amps up the peppery notes in blanco

Bait & Switch

Created by Jeremy Ortel, mixologist, GrandLife Hotels, New York City

A cinnamon-sugar rim accentuates the smoky cinnamon undertones in this spicy, fruity, refreshing sipper.

• 1½ oz. Siete Leguas blanco (or other blanco)
• ½ oz. Ancho Reyes chile liqueur
• ½ oz. fresh lime juice
• ½ oz. pineapple juice
• ½ oz. cinnamon syrup (recipe below)
• 2 Tbsp. granulated sugar for rim
• 1 tsp. cinnamon powder for rim

Combine sugar and cinnamon in a small bowl, then spread on a plate. Rim a coupe with mixture. Add all ingredients to a shaker tin with ice. Shake for 8 to 10 seconds, then strain into prepared glass.

Cinnamon Syrup

• 1 cinnamon stick
• ¼ cup water
• ¼ cup sugar

Add all ingredients to a small saucepan. Bring to a boil over high heat, stirring occasionally to dissolve sugar. Once boiling, remove from heat and let sit 30 minutes. Strain into an airtight container. Keep refrigerated for up to 2 weeks.

Chocolate

BEST TO USE Unsweetened Dutch process cocoa powder
WHAT IT DOES Brings earthy bitterness and, with espresso, a roasted intensity that layers atop añejo’s vanilla and oak notes

Kimberly Twilight

Created by Romir Kolici, food and beverage director, The Kimberly Hotel, New York City

Rich and indulgent, this slightly creamy cocktail is sweet on the nose, with toasted depth and a touch of bright citrus.

• 2 oz. Patrón añejo (or other añejo)
• ½ oz. coffee liqueur
• ¼ oz. agave syrup
• 2 dashes black walnut bitters
• 1 Tbsp. cocoa powder for rim
• 4 finely crushed espresso beans for rim Orange peel for garnish

Combine cocoa powder and crushed espresso beans in a small bowl, then spread on a plate. Rim a double Old Fashioned glass with mixture. Add all ingredients to a mixing glass. Fill with ice and stir for 20 seconds until well chilled. Strain into prepared glass over one large cube. Garnish with expressed orange peel laid over the rim.