One Lime, Four Bar Tricks

Wash and dry the lime. If you want both juice and a twist, peel the intact fruit first. A firm, whole lime is easier to hold than an empty squeezed shell.

Wheel

Cut crosswise through the middle into rounds about ⅛ inch thick. Float a wheel on the ice in a spritz. To perch it on the glass, slit the wheel from the outside to the center.

Wedge

Halve the lime from tip to tip and cut each half lengthwise into three or four wedges. Leave enough flesh attached to the peel for a guest to grip the wedge and squeeze fresh juice into the drink.

Twist

With a vegetable peeler, pare a wide strip of the green skin away from your hand. Hold it colored side toward the drink and bend it gently to express the fragrant oil over the surface. Rest the strip on the rim.

Salt rim

Before filling the glass, run a wedge along the outside of half the rim. Roll the damp part in a shallow saucer of coarse salt, keeping the inside dry. The guest can turn the glass to choose a sip with or without salt.