You will need two plates or saucers big enough to fit the rim of the glass. Pour about one-quarter cup of simple syrup onto the first plate. Arrange equal parts of different colored sugars on the second plate.

These drink rims aren’t really melting. The appearance of dripping gold is achieved with the same technique used to make the shiny coating on candy apples. Heat 1 cup sugar, 1 cup water and 1/2 cup corn syrup in a saucepan to 300 degrees F, monitoring the temperature with a candy thermometer. Remove from heat, then dip warm glassware (cold glassware can break!) into the candy and let drip. The slightly caramelized flavor complements bourbon- or whiskey-based cocktails. The glasses are incredibly easy to clean, because hot water turns the candy rims back into sugar water.