Salted Sugar
Bar Prep • garnish
Description
A simple sweet-and-salty rim or finishing mix made by combining granulated sugar with a small amount of salt (and optional citrus zest) to add a balanced sweet-salty hit to cocktails and desserts. Texture is fine enough to rim glasses or sprinkle over finished drinks.
History
Rimming drinks with salt or sugar is a long-standing cocktail practice (e.g., margarita with salt). Salted sugar is a modern variation used to add complexity and contrast to sweeter or creamy cocktails and dessert presentations.
Instructions
Step 1.
1. Measure: For a basic batch, use 1 cup (200–220 g) fine granulated sugar and 1 to 2 teaspoons fine salt (or 1 to 1.5 teaspoons if using finely ground sea salt).
Step 2.
2. Optional flavor: If desired, add the zest of 1 small lemon or lime (finely grated) or 1 teaspoon of vanilla sugar for extra aroma. If using zest, make sure it's finely grated and only use a small amount so it doesn't add excessive moisture.
Step 3.
3. Combine: In a bowl, whisk the sugar and salt together until evenly distributed. If using zest, sprinkle it over the sugar and work it in quickly so the zest coats the sugar crystals.
Step 4.
4. Dry: If you added fresh zest, spread the mixture in a thin layer on a parchment-lined tray and allow it to air-dry for 30–60 minutes in a cool, dry place so the zest loses surface moisture. If you used dry flavorings (vanilla sugar, powdered citrus peel), no drying is necessary.
Step 5.
5. Break up clumps: Use a fork to break up any clumps and, if you prefer a finer texture, pulse briefly in a food processor (10–15 short pulses). Don't over-process or it will become powdered.
Step 6.
6. Store: Transfer to an airtight container, label with date, and store in a cool, dry place.
Step 7.
7. To rim a glass: Moisten the rim with a citrus wedge, liqueur, or simple syrup (use lightly). Spread a small amount of salted sugar on a shallow plate and dip the moistened rim evenly, tapping off excess.
Step 8.
8. Use as a sprinkle: Lightly dust cocktails or desserts as a finishing garnish for a sweet-salty contrast.
Storage
Keep in an airtight container in a cool, dry place away from humidity and heat. If fresh citrus zest was used, use within 2–4 weeks for best aroma; without fresh zest, shelf-stable up to about a year. Discard if clumping with signs of moisture or off smell.