A tireless student of cocktail development, Steve Calabro is mixologist at Red O Restaurant in Los Angeles, with Mexican cuisine by Rick Bayless. Use this rosemary salt rim on a refreshing margarita.
Zest a lemon and finely chop 1 tablespoon of fresh-picked rosemary.
Combine ½ teaspoon lemon zest and the chopped rosemary with ¼ cup kosher salt in a small ziplock bag and shake well.
Wet the rim of a glass with a slice of lemon or lime, then twist the rim in the salt mixture to coat.