Brunch Lovers: what goes better with brunch than a Bloody Mary? Mimosas are fine, but don't miss out on this sometimes-misunderstood cocktail! I love ordering them with brunch, but sometimes they're kind of bland. I've taken matters into my own hands, and (after drinking many Bloody Marys) I've discovered the perfect savory and salty recipe.
It is a simple fact that for most people, the best part about a Bloody Mary is the salt and spice rim. So, I decided to do some experimenting.
I had tried several rim recipes, but most of them were just salt and pepper and chili powder. I wanted something better so I made a couple small but impactful adjustments. The ingredients are inexpensive and easy to find and preparation couldn't be more simple.
All you have to do is add the spices below to your salt rimmer, put on the lid and shaky shaky (gently - you don't want spices all over your kitchen floor).
1 tsp black pepper
1 tbsp celery salt
2 tbsp kosher salt
1 tbsp paprika, smoked
1/4 tsp granulated garlic powder
The celery salt is what really makes the rim here, so don't leave it out. You can find it at your local grocery store in the spice section.
Once everything is well-blended, run a lemon or lime around the rim of your glass, then squeeze the rest into the glass with a citrus reamer. Measure 1 or 2 oz of vodka or gin with a stainless steel jigger and pour in the rest of your ingredients. I like to add the following to my Bloody Marys to make them extra tasty:
Two dashes of Worcestershire sauce
One tbsp of pickle juice
One tsp prepared horseradish
One dash of tabasco sauce
Fill the rest of the glass with tomato juice or Clamato juice (if you can find it) and stir gently.
Last but not least, make sure you garnish your Bloody Mary. Try any of the following alone or together: celery, olives, pickled asparagus, bacon, pepperoni sticks, onion rings, chicken wings, devilled eggs, lobster tail... the world is your oyster!
