Recipe Review

Sunny Cocktail for a Snowy Day: The Salty Dog Straight Up Cocktails and Spirits

updated May 2, 2019
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(Image credit: Apartment Therapy)

If, like me, you’ve been doggedly trudging through the slushy white stuff that descended on the Northeast this week, you’re probably in need of a little shot of sunshine. (Readers who live in thundersnow-free zones: No need to feel left out. Come on over and pull up a chair too.) How about trying this super-simple grapefruity cocktail: the Greyhound, a.k.a. Salty Dog?

Call it a contrarian approach if you will, but on chilly, blustery days like these, instead of reaching for something rich and soothing and warming, such as a Hot Ginger-Apple Toddy or Hot Rum Cow, why not fight fire with fire (or is is ice with ice?) and go for something bright and cold and sassy, featuring fresh winter citrus and a shot of white spirit – and maybe even the piquant bite of crumbly kosher salt?

Made from just two ingredients – vodka and grapefruit juice (or, if you prefer, gin and grapefruit juice) – this citrusy highball answers to two different names: “Greyhound” when served on the rocks as is, and “Salty Dog” when the glass comes “collared” with a salted rim.

Quick and easy to prepare (and hey, packed with vitamin C too), this little doggie gets my vote for Best in Show this winter.

(Image credit: Apartment Therapy)

Salty Dog (a.k.a. Greyhound) Cocktail
makes one drink

1 1/2 ounces vodka or gin
3-4 ounces freshly squeezed grapefruit juice (I used ruby red; you might want to add a little simple syrup if you’re using a very sour variety)
optional garnish: kosher salt for the rim of the glass (to make a “Salty Dog”)

First, rim a rocks glass with salt (tips on this here). Add vodka (or gin) and grapefruit juice, then stir with a few cubes of ice. Woof!

What are you drinking this winter?

Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.

(Images: Nora Maynard)