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Because I believe that every bloody mary deserves that extra layer of flavor and pretty texture. From Brenda Score of A Farmgirl’s Dabbles. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. In a small bowl, whisk together kosher salt, celery salt, cumin, granulated garlic, smoked paprika, black pepper, mustard powder, and powdered ginger.
Store in a jar or container with a tight lid. To rim your glass when making bloody marys, place rim salt on a small plate. Rub the cut edge of a lemon wedge around the rim of a glass to moisten. Fill glass with your favorite bloody mary. A bloody mary, properly loaded with all good things pickled, spiced, crunchy, and irresistibly munchy, is more than just a drink to me. And because I don’t indulge in one very often, I consider this mini-meal-in-a-glass a special treat that deserves my full attention. But I’m here to talk about the rim.
Because I believe that every blood mary deserves that extra layer of flavor and pretty texture. And because I’m a sucker for details, which is both a blessing and a curse. A bloody mary rim salt mixture starts with a good amount of coarse salt. And from there, the options are almost endless. The combination I’m sharing here offers great flavor, texture, and color, a great all-around tasty crowd pleaser. The first five ingredients in this list are non-negotiable for me in rim salt. I don’t use celery salt very often, but it’s a must in this recipe.
Cumin and black pepper are my top-used spices. And smoked paprika is just plain awesome. I’ve listed exact quantities for each spice in my recipe, but please know that I will not be one bit offended if you make adaptations. Personalize the rim salt to a mixture that is all about you and your utmost enjoyment.