Recipe: Salty Dogs


What is better in the dead of winter than a refreshing cocktail made with fresh, in season citrus? I mail order the most amazing grapefruits from Red Cooper each year. (I am biased, because my family is from Texas, and my great-grandfather owned a food distribution company in the Rio Grande Valley called Towns Fruit & Vegetable, but I think the Ruby Reds from the Valley are far, far superior to Florida grapefruits.)

Anyway, one of my favorite ways to enjoy these grapefruits are in cocktails. One recipe I keep turning to comes from Raising the Bar, a cocktail book by Nick Mautone.


The recipe, after the jump.

Salty Dogs
From Raising the Bar.
1 to 1 1/2 grapefruits (juice to equal 8 ounces)
2 tablespoons sea or kosher salt
8 ounces vodka or gin
2 ounces sweet vermouth
2 ounces Cointreau

Remove four long strips (twists) of rind from the grapefruit, being careful not to remove very much of the white pith. Cut the grapefruit in half and squeeze the juice from each half. You should have about 8 ounces. Reserve one rind.
Pour the salt onto a small plate. Cut the reserved grapefruit rind in half, then rub the juicy side of the fruit along the outer edge of the lip of each glass… not along the inside of the rim. Holding each glass at an angle, roll the outer edge of the rim in the salt until it is fully coated.
Fill a cocktail shaker with ice and add the vodka, vermouth, Cointreau and grapefruit juice. Shake vigorously until the outside of the shaker is thoroughly beaded with sweat and is extremely cold to the touch.
Strain into the cocktail glasses. Add a grapefruit twist to each and serve.

Yield: 4 servings.




About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

Leave A Reply