Drinknation Forums

[blueharen]

can anyone tell me the recipe for the glass rim seasoning used when serving bloody marys?

[Monkey Justice]

Hey blueharen - welcome to the forums...!

The "standard" for making bloody mary's is rimming the glass with celery salt. However, just for fun I did a search on google groups for "bloody mary rim seasoning" and there are a bunch of posts there for different seasonings - one suggested using Montreal Steak Spice (mmm) and another suggested trying out "Old Bay" spice.

I've also seen bartenders put a couple of drops of Worchesteshire sauce in their salt dish when they rim the glass.

Cheers!

[Tethys]

Caesars kick Bloody Mary's booty...mmmm, whoever thought, "hey clams would make good juice" was SMART! Also, pickled asparagus is like nothing else...so throw that celery stick away now and don't look back.

[way2muchthyme]

Although the Original B.M. doesn't include a rim, I have used
"Lawrys Seasoned Salt" for my "Rock your Socks" Bloody Mary
(Absolut Peppar, extra Tabasco, horse raddish and fresh ground black pepper, with a jalepeno pepper garnish.)

Way2MuchThyme

[dhall2002]

Best thing I can say to rim the glass might be hard to find in some places. Sounds kinda wierd too, but the taste is well....you'll never taste anything like it. It's called Western Sizzle. Elk steak seasoning works the best, but there are other kinds too. The spice, salt, and other flavors are just right. If you can find it try it, if not, sorry bout your luck. Guess you should live out here where they sell the good stuff.