Beverage Photography: The Salty Dog Cocktail

I am an unashamed dog person. After adopting a rescue mutt from a local shelter, I went from being the guy who merely tolerated other people’s pets, to the guy who turns off the tv if there is any hint of violence to animals. And because of this canine-love I was pleased to find this perfect not-so-sweet and salty cocktail to finish out the salt issue of The Insatiable Lens: The Salty Dog Cocktail.

The Salty Dog CocktailWhile using fresh-squeezed grapefruit juice will give you a fresher taste, it will also be a little more dry and sour (which I happen to like). The salt on the rim will open up the flavors though and it is really tasty. However, if you want something sweeter, try it with store-bought juice or add a spoonful of simple syrup.

The best thing about this drink (which is similar to the non-salted Greyhound) is that you can design your version of this cocktail around your favorite fur baby. Replace the gin with vodka for a Salted Siberian Husky, or tequila for a Salted Chihuahua. And while you can use regular kosher salt to rim your glass, why not kick it up a notch with some flavored salts which you can make yourself. Simply stash some of your favorite dried herbs in a small container of salt for a few weeks until the salt takes on the flavor.  My favorite combination of this cocktail includes gin, pink grapefruit juice, and rosemary salt. Yum.

 

Recipe: The Salty Dog Cocktail

Ingredients

  • 2oz gin
  • 4oz pink grapefruit juice
  • Rosemary (or plain) salt for the rim
  • Rosemary (for garnish)

Instructions

  1. Prepare a martini glass by moistening the rim with a little grapefruit juice, then dipping the rim into the sea salt. Pro tip: rim your glasses with salt in advance and let the juice dry. This will help keep the salt adhered to the glass when you serve.
  2. Fill a shaker with ice, then add the gin and the grapefruit juice. Shake vigorously until frosty cold.
  3. Strain cocktail into the glass and garnish with a small rosemary branch.

Number of servings (yield): 1 cocktail

 


 

This story was originally published in The Insatiable Lens, a magazine by Jonathan Gayman Photography celebrating all things good to eat and drink. You may read the full magazine online or order your own copy from Blurb.com.

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