Salt makes everything better, and that includes beverages. Beyond margaritas, salt enhances the flavour of and tames any bitterness in almost any cocktail. Though it’s a common practice to rim your glass with sodium chloride, it’s a gross one, which is why you should season the drink, not the drinking vessel.
The flaws with rimming one’s glass are obvious. Not only is the word “rimming” unpleasant to say, type and read, but licking one’s glass to get the seasoning you crave is creepy looking, and most people wish to avoid looking creepy while drinking in a social setting.
And while the beverage may initially look pretty with a salted rim, its looks quickly fade as you sip from it (and slobber all over it).
Adding salt directly to the drink also gives the drink maker more control over how much they’re seasoning; a healthy pinch is usually plenty.
If you wish to get really exacting about it, you can make yourself a little saline solution of 50g salt (Eater recommends Maldon) to 200g boiling water, so you can add it drop by drop.
You’ll get all the flavorful benefits of a salted rim, without the awkwardness that comes along with licking things.