Salt or no salt? That is the question. We hear it every time we order our favorite drink. So. what do you think, Margo? Well to be completely honest, my mind changes like the wind. If i'm having a house frozen that I know if overly sweet, I'll go without it. I just don't like the taste of salt in my lime slushy. But....if I'm having a real margarita, made with lime juice, good tequila, and served on the rocks, that's when the salt is a must.
Here's some of the science behind how the balancing act works:
Salt reduces bitter flavors. On the surface most people would say there is nothing bitter about a Margarita, when actually there is much to be bitter about. Triple sec is made from bitter orange peel. Lime juice has bitter components, even though we think of it as sour. My favorite key limes can have a really strong bitter bite. Finally, tequila can be bitter to many people, partially because of the natural plant materials used in its production. When used in proper proportions though, the salt reduces these bitter qualities and makes the drink smooth.
Salt also decreases the tartness of the lime juice, and increases the sweetness of the sugars in the Margarita. If done right, salt can be a key component in any Margarita recipe.
Many bartenders just go way overboard on the salt. Using flaked or kosher salt is the key, as well as only rolling the outside rim of the glass lightly in it. I have friends that worry about water retention from excess salt consumption. My classic Margarita recipe weighs in at under 200 calories. I say cut back on the chips, and have your marg the "right" way.