How can I smoothly sugar the rim?

How can I smoothly sugar the rim? - Baked Pastries in Can

Sometimes I end up with a nice even coating of sugar on my lemon drop's rim (it's served in a martini glass). But most of the time the sugar is clumpy and uneven. What can I do to encourage a nice smooth professional coating of sugar on my glass rim?

cocktails


Best Answer

The clumps come from too much liquid on the glass when applying the sugar.

The way I learned to salt a glass was to dip the glass upside-down in a shallow plate or bowl of water, let it drip for 5-10 seconds, then dip it into an evenly layered plate of salt. I think this should work for sugaring a glass.



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Quick Answer about "How can I smoothly sugar the rim?"

  • Fill a saucer with enough salt or sugar to coat the entire rim of the glass.
  • Still holding the glass upside down, dip the wet rim into the dry ingredient.
  • Pressing the glass down gently, twist it around until it is evenly coated.
  • Shake off any excess salt or sugar over a sink or wastebasket.


    • What kind of sugar is best to rim a glass?

    For sugar, plain white or brown sugar works fine, and powdered/confectioner sugar will, too. One of my favorites is coarse turbinado sugar, which looks like little golden crystals along the rim of the glass.

    How can I salt my rims without lime?

    A liquid of some sort\u2014citrus juice, water, etc. If using juice, choose something that parallels or matches an ingredient in the drink. Lime or orange work perfectly in a margarita, for example, because both flavors are present in the cocktail. Powder of your choice for rimming\u2014sugar, salt, etc.

    How do you rim a glass perfectly?

    Salt: Use kosher salt, sea salt, or celery salt for your cocktail's salt rim. Avoid using iodized table salt, which clumps together and has an overly strong flavor.


    How to Sugar Rim a Glass



    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Antonio Prado, Karolina Grabowska, Hanbo Wang, Monstera

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