Because I believe every Bloody Mary deserves that extra layer of flavor and nice texture.
Yields about 1/2 cup of rim salt.
By Brenda Score from A Farmgirl’s Dabbles.
- ¼ cups Kosher salt
- 1 tbsp Celery salt
- 1 tbsp Cumin
- 1 tbsp Granulated garlic (no garlic salt)
- 1 tbsp smoked paprika
- 1 teaspoon Black pepper
- ¼ teaspoons Dry mustard powder
- ¼ teaspoons Powdered dry ginger
- Fresh lemon or lime wedges
In a small bowl, whisk together the kosher salt, celery salt, cumin, granulated garlic, smoked paprika, black pepper, mustard powder and ginger powder. Store in a jar or container with an airtight 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 the rim in the salt. Fill the glass with your favorite Bloody Mary. Enjoy!