The glass rimmer in two lines
This is the 3-compartment glass rimmer with the sponge included: one unit that holds both the liquid and the powders for rimming glasses, measuring 17 x 19 x 8cm.
Who it is for
For bars with a Margarita, a Bloody Mary or any drink with a rimmed glass on the menu. Done by hand, with the lime in one hand and the saucer in the other, the rim comes out different every time: higher on one side, with salt falling into the glass and ending up in the drink. With a glass rimmer it comes out the same, even for someone doing it for the first time.
Why three compartments, not two
The first holds the sponge soaked in juice or syrup, the step that makes the powder stick. The other two let you keep two different rims ready at once: salt in the second and sugar in the third, or plain salt and flavoured salt, or white sugar and coloured sugar. With two rimmed drinks on the menu, you avoid emptying and refilling the saucer each time, which is exactly when the powder ends up on the bar top.
Specifications
- Compartments: three
- Sponge: included
- Dimensions: 17 x 19 x 8cm
- Weight: 0.6kg
- Use: salt, sugar and powder rims
How to rim a glass cleanly
Set the rim on the damp sponge with the glass upside down and give it half a turn, without pressing: only the outside of the rim should get wet. Then set it on the powder, still upside down, and turn it another half turn. Hold the glass tilted rather than flat, so the powder catches only the outer edge and does not slide inside. Wetting the inside as well puts salt in the drink at the first sip, and it is the most common mistake of all.
Which salt to use
Coarse or fine changes the result more than the brand. Fine salt sticks better and gives a continuous rim, so every sip carries salt: right for a Margarita served straight up. Coarse salt sticks in patches and comes through now and then, which is what you want on a long drink. Sugar behaves the same way, except that cane sugar, being coarser and moister, tends to cake in the compartment: stir it and change it more often.
Beyond salt and sugar
The powder compartments take anything dry and finely ground: cane sugar, cocoa powder, liquorice powder, chilli salt, dried and chopped citrus zest. The sponge compartment is not only for lime juice either: a light syrup holds coarser powders better, and diluted egg white holds even crushed nuts. The rule is that the liquid must be thick enough to wet without running, or it slides down the side of the glass and takes the rim with it.
Care
Empty and wash the compartments at the end of every service: salt and sugar take up moisture from the sponge next to them and set into a solid block overnight. Rinse the sponge thoroughly, wring it out and let it dry outside the glass rimmer, so it stays fresh. Wash the body in hot water with mild detergent and dry it before it goes back into service.
FAQ
How many compartments does the glass rimmer have? Three: one for the sponge with the juice and two for powders.
Is the sponge included? Yes, it is what wets the rim before the powder.
How much space does it take? 17 x 19cm, and 8cm high.
How do I keep salt out of the glass? Wet only the outside of the rim and hold the glass tilted as it turns on the powder.
Can I leave it filled between services? No: salt and sugar take up moisture and cake.
The more you buy, the less you pay: 4 pieces -5%, 6 -7%, 8 -10%, on the same item.
Dispatched from Rome, Italy. 15-day returns, free of charge. Questions before you order? Message us on WhatsApp on +39 351 929 6937.
The other rimming accessories are in the glass rimmer category.
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