Morton Lite Salt

Morton Lite Salt sits in the cocktail mixer aisle as a rimming and seasoning salt, not a spirit, so there is no ABV or aging to consider. The listing gives no ingredient breakdown or grain size. Check the container for the exact composition. "Lite" salts of this kind are usually fine-grained and can taste slightly different from plain table salt, so taste a pinch before committing it to a full batch of rims. Its best use is the classic salted rim. Run a lime wedge around the outer edge of the glass, not the inside, so salt doesn't fall into the drink. Then roll the edge in a shallow saucer of salt. Fine grains cling well and give an even, thin coating. This suits a margarita, a salty dog (gin or vodka with grapefruit juice), a paloma, or a michelada. For a Bloody Mary, mix a small pinch into the glass rim or season the tomato base lightly and taste as you go. A little salt also rounds out the sourness in citrus-heavy drinks like a daiquiri or a whiskey sour, though a rim isn't needed there. For glassware, use a rocks glass or a stemmed margarita glass for rimmed drinks. Salt only half the rim so each guest can choose how much to take. Serve rimmed drinks over fresh ice, since salt on the rim draws moisture from a melting, watery drink and gets sticky. Store the salt dry and sealed, and rim glasses just before serving.