Sugared or Salted Rim (aka Frosted Glass)

Hey, neatness counts. If your glass looks like it has a runny nose, dripping sugar down the side like little crystalline goobers, then you haven't done things properly. Don't use water, and please don't use grenadine. Moisten the glass by running the surface of a sliced lemon or lime around the edge, then press firmly into a plate of superfine sugar. The sugar layer should be thick, even, and opaque. On a drink such as a Sidecar, which is plenty sweet, our alchemist friend advises sugaring only half the rim, to give your drinker the choice. On a drink like the Margarita or the Caesar, you're using salt instead of sugar, but the same principles apply.