A spicy booze-free take on the Salty Dog cocktail. Select the sweeter pink grapefruit for this drink, rather than white which can be a bit more bitter.
About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on www.autumnmakesanddoes.com.
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About This Recipe
Yield:
serves 2
Active time:
5 minutes
Total time:
5 minutes
Ingredients
2 tablespoons kosher salt
9 ounces fresh pink grapefruit juice (from 1 1/2 large grapefruits), spent skins reserved
1 teaspoon dark brown sugar, loosely packed
1/2 teaspoon Sriracha
Procedures
Place the salt in a small, shallow plate in an even layer. Moisten the rim of a coupe glass by running the already-squeezed grapefruit skin around the rim. Dip glass into salt and set aside. Repeat with second glass.
Fill a cocktail shaker with ice. Pour grapefruit juice, Sriracha, and brown sugar into cocktail shaker. Shake until well chilled, about 15 seconds, and strain into salt-rimmed coupe glasses. Serve immediately
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