Bloody Mary Rim Salt

I’m not a bartender or mixologist by any stretch of the imagination. If you asked me anything about mixed drinks you’d get a blank unknowing look in response. However, I can make two drinks that Anita does enjoy: a dirty martini and a Bloody Mary. Now, we’re not talking big-time fru-fru drinks here. My Bloody Mary isn’t like some you see on TV that are garnished with bacon, sliders and hot peppers or whatever. I keep it simple and tasty. And the key to my Bloody Mary is the rim salt. I make a big batch of it and keep it in the pantry, ready just in case someone requests a Bloody Mary.
Bloody Mary Rim Salt

Bloody Mary rim salt isn’t just for making drinks better, either. I love to sprinkle it on chicken wings hot out of the deep fryer or off the grill. It’s wonderfully different. It’s also great as a seasoning on grilled steaks.

Bloody Mary Rim Salt

Course Drinks
Prep Time 5 minutes
Servings 16 servings


  • 1/4 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 freshly ground black pepper
  • 1/4 teaspoon dry mustard powder
  • 1/4 teaspoon dry powdered ginger


  • Combine all ingredients in a jar or sealable container. Shake to combine. Note: If you want a finer salt, place the salt into a spice grinder first and pulse a few times until the desired size is obtained.
  • To rim a glass, moisten the edge of your glass then dip into the salt.

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