Pioneer Woman Bloody Mary Rim Salt

Pioneer Woman bloody mary rim salt takes 3 minutes and kosher salt, smoked paprika and celery salt to make a smoky, savory cocktail rim blend. This easy homemade bloody mary seasoning fits brunch, game day and holiday parties, and it keeps in a jar for several weeks.

Use celery salt, cumin, granulated garlic and smoked paprika every time, because those four spices give the rim its savory backbone. Swap in garlic salt for granulated garlic and the whole mix turns far too salty.

Mustard powder and powdered ginger are the quiet extras here, adding a hint of depth that makes people ask what that lovely flavor is. Most rim salts stop at salt and pepper, so this blend tastes like part of the drink instead of a coating.

Pioneer Woman Bloody Mary Rim Salt

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

3

minutes

Cooking timeminutes

Calories

5

kcal

Coarse kosher salt carries the spices, so the rim stays crunchy, colorful and gently smoky. Whisk everything in one bowl, then dip a lemon-moistened glass straight into the mix.

Ingredients

• 1/4 c. Kosher Salt
  

• 1 tbsp. Celery Salt
  

• 1 tbsp. Cumin
  

• 1 tbsp. Granulated Garlic (not Garlic Salt)
  

• 1 tbsp. Smoked Paprika
  

• 1 tsp. Black Pepper
  

• 1/4 tsp. Dry Mustard Powder
  

• 1/4 tsp. Dry Powdered Ginger
  

• Fresh Lemon Or Lime Wedges
  

Directions

• Whisk the spices: Whisk 1/4 cup kosher salt, 1 tablespoon celery salt, 1 tablespoon cumin and 1 tablespoon granulated garlic in a small bowl. Then add 1 tablespoon smoked paprika, 1 teaspoon black pepper, 1/4 teaspoon mustard powder and 1/4 teaspoon powdered ginger.
• Store the mix: Pour the rim salt into a jar or container with a tight lid. That keeps it dry and ready for the next round of drinks.
• Prep the plate: Spread some of the rim salt on a small plate in an even layer. A good layer matters, since the glass needs enough salt to pick up.
• Moisten the glass: Rub the cut edge of a fresh lemon or lime wedge around the rim of the glass. Then turn the glass over so the juice coats the whole edge.
• Dip and fill: Dip the moistened rim into the salt and give it a gentle twist. Once it's coated, fill the glass with your favorite bloody mary and enjoy.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Ball regular mouth mason jars, 12 pack, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use garlic salt instead of granulated garlic?

I wouldn't, because garlic salt is mostly salt and it will push this mix well past savory. Granulated garlic gives you the flavor without the extra sodium.

How long does bloody mary rim salt keep?

Stored in a jar with a tight lid, it stays good for several weeks in a cool, dry cupboard. Keep moisture out, since damp salt clumps and loses its crunch.

Can I make it ahead for a party?

Yes, it comes together in 3 minutes, so you can mix a batch days before brunch. Just set out a small plate and a few lemon wedges when guests arrive.

What can I use if I don't have a lemon wedge?

A lime wedge works just as well to moisten the rim. In a pinch, a little water or a splash of the bloody mary mix on a plate will also help the salt stick.

What's the most common mistake when rimming a glass?

Using too little salt on the plate is the usual culprit, because a thin dusting won't coat the rim. Pile on a good layer and press the glass in firmly.