The Salt Shift: How Bartenders Are Elevating Cocktails with Smarter Saline Solutions
Real talk: The salt rim is out. The saline solution is in. At Daisy in Los Angeles, beverage director Max Reis has replaced the tired Margarita garnish with a precise, ingredient-driven approach. “Salt in cocktails is like seasoning in cooking—used deliberately, not as a default,” he says. The result? Drinks that feel more intentional, with a balance that lets spirits shine without relying on icy coldness or heavy sweetness. Reis’ 20% saline solution, tailored to each drink, is the secret weapon. The magic lies in variety. A classic salt-and-water mix works for boldness, while sal de chapulín—a Mexican rock salt—adds…
