Salty Dog
- 1 1/2 ounces vodka
- Fresh grapefruit juice
- Coarse salt
Salt the rim of a highball glass, first running a piece of grapefruit around the edge so the salt sticks (use the grapefruit half you’re about to juice). Fill with ice, add vodka, and top with grapefruit juice.
If you’re not a fan of salted rims, skip the salt and this becomes a Greyhound. I find the salt goes surprisingly well with the grapefruit juice, however.
I mentioned last week that we have an excess of lemons right now. Well, we’ve got quite a few grapefruits as well. Way more than we can eat, so I juiced them all so they don’t go to waste, giving us close to 24 ounces of juice. It’s grapefruit cocktail time!
This post was written and scheduled in advance as I’m currently visiting friends in beautiful Portland, Oregon. Portland, the city Cingular could have stolen their motto from: More bars in more places.
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Oh wow, I haven’t had a Greyhound in a while. I used to get them on airplanes. I could use a Salty Dog right about now.
[...] month continuing our lemon theme from March with the Gin Sling. Other tasty recipes included the Salty Dog, but did not include the Golden Dawn, which is one of the few cocktails that I didn’t finish [...]