If you’ve been checking out our delicious margarita recipes, you’ve probably noticed the creative salt rims, especially the Blueberry Sea Salt rim on both the Hibiscus Margarita and Epazote Margarita. Here, we’ll show you how to make colorful and delicious salts that will be a perfect pairing for drinks and food alike.
Pairing salt with your cocktails
It’s not just about the looks, it’s about the flavor. Our Persimmon Margarita above tasted great with smoked Maldon salt. The smoked salt adds another dimension of flavor and can lift a cocktail just the way a shake of bitters can. Smoked salt tastes delicious as a sprinkling salt: try it on baked trout, roasted cauliflower, or tomato soup.
Our Cherry Margarita above gets its smoky flavor from Mezcal, so we used black lava salt for the rim of the cocktail. It looks beautiful, doesn’t it? You can purchase black salt, or make your own using activated charcoal.
Our Epazote Margarita and the Hibiscus Margarita above both use homemade blueberry salt for the rim.
Making flavored salts is easy, and once you’ve done it, the floodgates of your imagination will open and you’ll be unstoppable. For fruity salts, look to the many freeze-dried fruits available. Use a food processor to pulse these flavors right into your salt.
You’ll enjoy this process so much, you’ll soon be making all kinds of flavored sea salts. Instead of freeze-dried fruits, you can pulse in fresh chilies. We love to make lemon and lime salts by grating in the zest with a Microplane. Freshly toasted and ground spices added to salt are bomb.com. In fact, just a simple addition of freshly toasted and ground cumin to sea salt is astoundingly delicious. Share your homemade flavored salt with your friends, as delightful little gifts in our sweet little salt cellars.
1 cup coarse sea salt
1/2 cup freeze-dried blueberries
Maldon Salt, to finish
In a food processor or blender, whizz the freeze-dried blueberries with the coarse salt until it turns a delightful purple.
For delicious flakes, mix in some Maldon sea salt at the end.