> Wondering what most of you guys do, take the time to sugar rim the
> glass in addition to coating the lemon in sugar? I guess it depends
> on the bar you work at really, I am not a bottle jockey and like
> EVERYTHING I send out to be quality, is it redundant to sugar the rim
> and dip the lemon in sugar as well?
It's standard where I'm at to rim the glass with sugar and then place a slice
of lemon on the rim without sugaring it. Then the guest licks the sugar rim
and sucks on the lemon. This is done both with the cocktail version and the
shooter version.
Lucy