Bloody Mary Rim Salt Recipe
Here’s a Bloody Mary Rim Salt Recipe to elevate your weekend brunching game. You’re welcome very much.
A blood mary, properly loaded with all good things pickled, spiced, crunchy, and irresistibly munchy, is more than just a drink to me. It’s a work of art. And because I don’t indulge in one very often, this mini-meal in a glass is also a special occasion that deserves my full attention.
There are a zillion ways to personalize a bloody mary, from the tomato-based mix to the cornucopia of garnishes (my Pickled Peppered Asparagus is a MUST around here).
But I’m here to talk about the rim. Because I believe that every blood mary deserves that extra layer of flavor and pretty texture. And because I’m a sucker for details…which is both a blessing and a curse. I’m pretty sure, though, that once you’ve enjoyed this famous brunch cocktail with my Bloody Mary Rim Salt Recipe, you’ll agree that little details can definitely be worthy of pursuing.
I created this recipe for the Food & Friends section on The Pioneer Woman’s site where I’m a contributor. To read the full post and grab my Bloody Mary Rim Salt RECIPE, just click here!
Fun stuff, my friends. Happy brunching!
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