Bloody Mary Rim Salt by Brenda

A bloody mary, properly loaded with all good things pickled, spiced, crunchy, and irresistibly munchy, is more than just a drink to me. It’s a work of art. 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.

There are a zillion ways to personalize a bloody mary (check out Heather’s beeeautiful Chipotle Bloody Marys), from the tomato-based mix to the cornucopia of garnishes (my Pickled Peppered Asparagus is a must around here).

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. I’m pretty sure, though, that once you’ve enjoyed this famous brunch cocktail with Bloody Mary Rim Salt, you’ll agree that little details can definitely be worth pursuing.

 
 

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.

Besides the coarse salt in this mix, you’ll find:

• celery salt
• cumin
• granulated garlic
• smoked paprika
• black pepper
• dry mustard powder
• dry powdered ginger

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. Garlic is totally necessary. And smoked paprika is just plain awesome. I added a bit of mustard powder and powdered ginger to give the mix some depth and a hint of “what is that lovely flavor?”.

 
 

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. You SHOULD, in fact. Personalize the rim salt to a mixture that is all about you and your utmost enjoyment.

I have a friend who likes to add a hint of wasabi powder to the rim salt. Which makes total sense, given a hot and spicy bloody mary usually has some fresh horseradish grated into it. And when she’s feeling rebellious, she’ll even add some pulverized Thai dried shrimp. I think I need to go to her home for brunch one day!

Another friend simply mixes coarse salt with Old Bay Seasoning for her bloody mary rim salt, a super quick and easy way to elevate her bloody mary.

Here are some other spices that would be great to play around with:

• chipotle powder
• cayenne pepper
• ancho chili powder
• cinnamon
• nutmeg
• sweet paprika
• lemon pepper
• any variety of smoked salts

Even a touch of dried ground herbs would be lovely. Think sweet basil, Thai basil, dill, rosemary, and thyme.

If you have a favorite ingredient to add to bloody mary rim salt, I want to hear from you!

 
 

To get the flavored salt to adhere to the glass, simply run the cut edge of a fresh lemon wedge around the rim. Then turn the glass over and dip the rim into a small plate that contains a good layer of rim salt.

 
 

Then all you need to decide is…

Will your bloody mary be an appetizer-sized drink or a full-on meal?

Fun stuff, my friends. Happy brunching!