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If you love a good Bloody Mary, you know it’s all about the details. This Homemade Bloody Mary Rim Salt couldn’t be easier to make and is packed with flavor from simple pantry spices. Smoky and savory with just enough kick to wake up your taste buds, it’s the secret that takes your brunch to the next level. And don’t stop at cocktails, it’s just as delicious sprinkled on grilled veggies, roasted potatoes, or even deviled eggs.
Why you’ll love this Rim Salt Recipe for Bloody Marys
When I was creating my homemade Bloody Mary mix, I wanted to also replicate our favorite Demitri’s Rim Salt. I knew I already had everything I needed right in my spice cabinet, so I got to work. It took a few tries (and a few taste tests from my favorite helpers), but we finally found the winning blend.
This mix has all the flavors you want in a great rim salt! It’s the perfect finishing touch that takes your Bloody Mary from good to “where has this been all my life?”
Plus, I knew it would make the perfect base for my Bloody Mary Boiled Peanuts recipe — because why stop at just the drink when you can carry that flavor right into your snacks too?
Here’s what makes it special:
❥ Crave-Worthy Flavor: Smoky, savory, and just the right touch of spice — every sip feels like brunch done right.
❥ A Keeper: Made from simple pantry spices, it’s easy to whip up and lasts for months.
❥ Adds a restaurant-quality touch to your Bloody Marys and so much more.
NikkiIngredients Needed for Best Bloody Mary Rim Salt
- Kosher Salt: Gives that perfect crunch and balances all the bold flavors in your drink.
- Celery Salt: Adds that classic Bloody Mary taste and a little extra savory punch.
- Black Pepper: Brings just the right amount of bite without overpowering.
- Granulated Garlic: Adds depth and a hint of garlicky goodness that ties it all together.
- Smoked Paprika: The secret to that smoky, slightly sweet flavor that makes this mix shine.
- Cumin: Adds warmth and a subtle earthy note.
- Dry Mustard Powder: Lends a gentle tang that brightens everything up.
- Ginger Powder: Adds a tiny touch of warmth and spice that rounds out the flavor beautifully.
How To Make Bloody Mary Rim Salt
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Mix the Rim Salt
In a small bowl, whisk together the coarse kosher salt, celery salt, black pepper, granulated garlic, smoked paprika, cumin, dry mustard powder, and ginger powder until everything is evenly combined.
Take a second to breathe in that smoky, zesty aroma—it’s a little hint of the deliciousness to come!
Once it’s mixed, pour the blend into a small jar or an airtight container. It’ll keep for about 6 months (just check the spices’ expiration dates) stored in a cool, dry place (like your pantry or spice cabinet). Just give it a quick shake before using if it settles.
Step 2: How to Rim a Glass
This step is quick and makes your Bloody Mary look (and taste) like it came straight from your favorite brunch spot!
- Pour some rim salt onto a small plate or into a shallow dish.
- Moisten the rim of your glass. Run a lime or lemon wedge around the edge—or for an extra burst of flavor, dip the rim in a bit of pickle or olive juice.
- Coat the rim. Gently tip the glass into the rim salt and twist it slightly to coat the edge evenly.
- Fill and enjoy! Add ice and your favorite Bloody Mary mix, garnish as you like, and sip away.
I love this wooden salt rimmer set pictured below.
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Step 3: Enjoy!
Fill your glass with my Homemade Bloody Mary mix or your favorite (this one is my favorite store-bought mix from Amazon, or get it from Instacart).
Add ice and garnish just how you like it! Think celery stalks, pickles, olives, or even crispy bacon. Then sit back, sip, and enjoy every flavorful, smoky, salty sip!
Variations and Substitutions
- Make it spicy: Add a pinch of cayenne or chipotle powder for an extra kick.
- Herby twist: Stir in a little dried dill, parsley, or thyme for a fresh pop of flavor.
- Sweet & smoky: A touch of brown sugar adds just the right hint of sweetness to balance the smoky paprika.
- Make it your own: Don’t be afraid to play! Add a little extra heat, a dash of citrus zest, or even a sprinkle of everything bagel seasoning for a fun twist.
- Think beyond Bloody Marys: This rim salt isn’t just for cocktails—try it on Micheladas, grilled corn, roasted potatoes, or even the rim of a spicy margarita.
- Citrus flair: Mix in finely grated lime or lemon zest for a bright, zippy note that pairs beautifully with the savory spices.
- Bacon lover’s version: Replace the kosher salt with bacon salt or sprinkle in finely crumbled cooked bacon just before serving for a smoky, savory brunch favorite.
Switch up the salt:
- Try smoked salt for a deeper, campfire-style flavor.
- Use Himalayan pink salt for a milder taste and a pretty blush color.
- Sea salt flakes make for a crunchier, more rustic rim.
- Black salt (Kala Namak) brings an earthy, slightly sulfuric flavor that pairs beautifully with tomato-based drinks—plus, it makes for a striking presentation.
- If you prefer a finer texture, blend the mix in a spice grinder for a smoother finish that sticks easily to the glass.
Recipe FAQs
Nope! Since it’s made from all dry ingredients, there’s no need to refrigerate it. Just keep moisture out, and it’ll stay fresh.
Start by using half the salt when you first mix the recipe, then adjust to taste. You can also use a lighter hand when dipping your glass, or mix in a bit more smoked paprika, garlic, or black pepper to help balance the flavor.
I don’t recommend it. The texture and flavor will be different, and table salt can make the rim too salty. If it’s all you have, start with a smaller amount and adjust to taste. Coarse salts—like kosher or sea salt—give you that nice crunch and a more balanced flavor.
Ways to Use Rim Salt Seasoning
This Bloody Mary Rim Salt isn’t just for brunch cocktails — it’s a flavor booster you’ll want to sprinkle on everything!
- Classic pairing: Of course, it’s made for your favorite Bloody Mary or Michelada.
- Grilled favorites: Sprinkle it over grilled shrimp, chicken, or corn for a smoky, savory finish.
- Snacks: Try a pinch on popcorn, roasted nuts, or homemade potato wedges.
- Egg dishes: Delicious on deviled eggs, scrambled eggs, or a breakfast sandwich.
- Rim other drinks: Add it to the rim of a spicy margarita, savory martini, or even a beer cocktail.
- Veggie boost: Toss with roasted potatoes, asparagus, or Brussels sprouts for an easy flavor upgrade.
- Quick seasoning: Keep a jar by the stove and use it as an all-purpose finishing salt for meats or soups.
- Use the seasoning in my Bloody Mary Boiled Peanuts (coming soon)!
And if you love Bloody Marys, try my Bloody Mary Chili Recipe!
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Bloody Mary Rim Salt Recipe
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Equipment
Ingredients
- 2 tablespoons coarse kosher salt
- 1 ½ tablespoon celery salt
- 1 teaspoon coarse ground black pepper
- ½ tablespoon granulated garlic
- 2 ½ teaspoons smoked paprika
- ¼ teaspoon cumin
- ⅛ teaspoon mustard powder
- ⅛ teaspoon ginger powder
Instructions
- Mix it up: In a small bowl, whisk together all the ingredients—kosher salt, celery salt, black pepper, garlic, paprika, cumin, mustard powder, and ginger powder—until well combined.
- Store it: Keep your rim salt in a small jar or airtight container until ready to use. It’ll stay fresh for several months stored in a cool, dry place.
- Prepare the salt: Pour some of the Bloody Mary Rim Salt onto a small plate or into a shallow dish.
- Moisten the rim: Before adding ice or filling the glass, run a lime or lemon wedge around the rim. For extra flavor, dip the rim in pickle juice or olive juice instead.
- Coat the glass: Gently tip the glass into the salt mixture, twisting slightly to evenly coat the edge.
- Serve: Fill your glass and enjoy your perfectly seasoned Bloody Mary!
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Notes
- Adjust the salt level to your taste. Start with half the salt if you prefer a lighter touch, then adjust after tasting.
- Mix well before using, so the spices are evenly distributed. A quick whisk or shake in a jar does the trick.
- High humidity tip: Add a few grains of rice wrapped in cheesecloth to help keep the mix dry.
