A homemade option for the Black Margarita’s rim, with fresh lime zest and mild ancho chile heat.
Ingredients
Approximate yield: 2 tablespoons plus 2 teaspoons.
- 2 tablespoons fine sea salt
- 1 teaspoon pure ground ancho chile, rather than a seasoned chili-powder blend
- 1 teaspoon finely grated lime zest
- Lime wedge, for moistening the glass rim
What You'll Need
- Measuring spoons
- Fine grater or zester
- Small bowl and spoon
- Small plate for coating the rim
- Knife and cutting board for the lime
- Coupe or margarita glass
See our Bar Tools and Glassware guides for the rest of your setup.
Make the Rim
- Rub the lime zest into the salt with your fingertips, then stir in the ancho chile.
- Spread a little of the mixture on a small plate.
- Run the lime wedge lightly around the outside edge of the glass, then dip it into the mixture to coat lightly.
Make the salt fresh for the drinks you’re serving.
Use It With
A Whiskey Scene similar option for the spicy chili-salt rim in Von Payne’s Black Margarita.
Find the drink’s measured recipe in Von Payne’s Black Margarita.
