Because I believe that every bloody mary deserves that extra layer of flavor and pretty texture.
Makes about 1/2 cup of rim salt.
From Brenda Score of A Farmgirl’s Dabbles.
- ¼ cups Kosher Salt
- 1 Tablespoon Celery Salt
- 1 Tablespoon Cumin
- 1 Tablespoon Granulated Garlic (not Garlic Salt)
- 1 Tablespoon Smoked Paprika
- 1 teaspoon Black Pepper
- ¼ teaspoons Dry Mustard Powder
- ¼ teaspoons Dry Powdered Ginger
- Fresh Lemon Or Lime Wedges
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. Dip rim into the salt. Fill glass with your favorite bloody mary. Enjoy!