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 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.
If I buy my rim salt, I almost always pick some up from Pepper Palace. There stuff is amazingly good!
Bloody Mary Rim Salt
- 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.
Nutritional values are approximate.