The Bird Dog Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated November 29, 2018
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Autumn Giles

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.

Recipe Details

The Bird Dog Recipe

Active 5 mins
Total 5 mins
Serves 2 servings

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

Directions

  1. 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.

  2. 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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