This Riff on a Salty Dog has all the elements of the classic cocktail shaken into a sophisticated cocktail glass.
Riff on a Salty Dog
Print This Recipe Yield 1Source Adapted from Mixologist Gabriella Mlynarczyk of Ink- Los AngelesPublishedUse a vegetable peeler to remove the peels (without any white pith) of 2 Oro Blanco grapefruit . Place the peels into a large jar with a lid. Pour in 2 cups gin and infuse in a cool dark place for at least 2 days, turning and rolling the jar occasionally. This makes more infused gin than you need for 1 cocktail.
Ingredients
- 1 lemon wedge
- lightly crushed Maldon smoked sea salt (as needed)
- 2 ounce Oro Blanco grapefruit infused gin (see note)
- 1 ounce freshly squeezed Oro Blanco grapefruit
- ½ ounce Cocchi Americano
- ½ ounce St. Germain elderflower liqueur
- ½ ounce simple syrup
- 1 dash Miracle Mile yuzu bitters
Directions
Use the lemon wedge to lightly moisten the rim of a chilled coupe glass. Pour the salt onto a small saucer, spreading it out in a thin but consistent layer. Press the rim into the salt, cookie cutter style, twisting it back and forth the get a nice evenly coated rim; set aside.
Add the gin, grapefruit juice, Cocchi Americano, St. Germain, simple syrup, and bitters to a cocktail shaker ⅔ filled with ice. Cover and shake. Strain into the prepared glass.
Serve immediately.
