Margaux-Rita

Supporting preparation and ingredient notes: For Cabernet salt, combine 1/4 cup leftover Cabernet or another dry red wine (2 US fl oz or about 60 mL) with 1/2 cup sea salt; sea salt is essential. Optionally add 2 to 3 tablespoons total of finely chopped rosemary, finely chopped sage, and/or cracked black pepper. Mix in a small bowl, cover, and refrigerate for at least 1 hour, ideally overnight. Use the damp mixture immediately as a rim salt, or make a dry finishing salt by spreading it in a thin layer and drying it in a dehydrator at 125°F (about 52°C) or in an oven at its lowest verified setting, stirring periodically, until completely dry. Cool completely, then seal the dry salt in an airtight container.