I’m no professional bartender or mixologist, but I can make two cocktails my wife enjoys: a dirty martini and a classic Bloody Mary. I keep my Bloody Mary straightforward and flavorful—not the over-the-top versions you sometimes see garnished with bacon, sliders, or piles of peppers. The secret is the rim salt. I make a large batch and keep it in the pantry so it’s ready whenever someone asks for a Bloody Mary.
Great On Wings And Steaks, Too!
Bloody Mary rim salt isn’t just for cocktails. I love sprinkling it on chicken wings straight from the fryer or off the grill for an unexpected, savory finish. It’s also excellent as a finishing seasoning for grilled steaks, adding bright, smoky, and savory notes that elevate the meat.
When I don’t make my own, I often buy a ready-made mix. Pepper Palace makes a particularly tasty version that I pick up from time to time—it’s a convenient option if you want something ready to use.
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Bloody Mary Rim Salt
Ingredients
- ¼ cup kosher salt
- 1 tablespoon celery salt
- 1 tablespoon cumin
- 1 tablespoon granulated garlic (not garlic salt or garlic powder)
- 1 tablespoon smoked paprika
- 1 teaspoon ground black pepper
- ¼ teaspoon ground mustard
- ¼ teaspoon ground ginger
Instructions
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Combine all ingredients in a jar or sealable container. Shake well to blend.
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To rim a glass, moisten the edge with a lemon or lime wedge or a little tomato juice, then dip the wet rim into the salt to coat.
Notes
If you prefer a finer texture, pulse the salt in a spice grinder or blender a few times until it reaches the size you want.
Nutrition
Nutritional values are approximate.