Serve in a

How to make:

1. Select and pre-chill a Fizz or Highball (8oz to 10oz) glass.
2. Prepare garnish of moisten the outside edge of the glass rim with grapefruit juice and then roll in sea salt. Adorn with a grapefruit slice wheel.
3. SHAKE all ingredients with ice.
4. FINE STRAIN into ice-filled glass.

Review:

Whether enjoyed with breakfast or as an evening aperitivo, this is a superbly cleansing and refreshing cocktail.

Our previous recipe called for 50ml vodka, 15ml maraschino and 50ml grapefruit juice. I like maraschino but, as many pointed out, it's not traditionally an ingredient in this vintage cocktail.

Variant:

Served straight-up in a Coupe or Martini glass.
Without the salt, this cocktail becomes a Greyhound

History:

A cocktail from the late 1950s/early 1960s, it's first appearance in a recipe book is in Ted Saucier's 1962 Bottom's Up: New and Revised Edition.

SALTY DOG
1 jigger Vodka
4 ozs. unsweetened grapefruit juice
Dash of salt
Ice
Place ingredients in highball glass. Stir and serve.

Ted Saucier, Bottom's Up - New and Revised Edition, 1962

SALTY DOG
Build in highball glass filled with ice cubes and rimmed in coarse granule salt.
1 ½ ounces Vodka
Fill with Grapefruit juice (usually unsweetened)

Brian F. Rea, Brian's Booze Guide, 1976

SALTY DOG
2 ozs. vodka
½ oz. unsalted grapefruit juice
1 teaspoon lemon juice
Salt
Shake vodka, grapefruit juice and lemon juice well with ice. Strain into prechilled cocktail glass. Sprinkle drink with several generous dashes of salt.

Thomas Mario, Playboy's Host & Party Book, 1971

Salty Dog
1 shot Absolut® / Vodka
Fill with Grapefruit Juice
Salted Rim
Lime Wheel Garnish
Collins/Poco Glass
S.A. Greyhound

Mark Torre, The Bartenders' Bible, 1987

Nutrition:

One serving of Salty Dog contains 147 calories.

Alcohol content:

• 1.1 standard drinks
• 14% alc./vol. (28° proof)
• 14.7 grams of pure alcohol