Salty Dog
It’s that time of year again. No not Halloween, October Unprocessed! As in past years, I took the pledge and am taking extra care with what I cook. What does this mean to me? It means I’m paying extra close attention to the ingredients in the groceries I buy. Don’t get me wrong, I’ve always cooked with organic or unprocessed goods when I can, but I do have my weaknesses. American cheese? Can’t have perfect mac & cheese without it. Chocolate? I don’t think I’d survive, especially during certain times of the month. But one of my major weaknesses, as proved by this blog, are cocktails.
This year when I signed the pledge, I did it apprehensively because I was afraid I wouldn’t be able to imbibe like I usually do. But when I asked Andrew of Eating Rules (the man behind the pledge) if I’d have to give up one of my major vices, he assured me that most alcohol passes the “kitchen test”. What’s the kitchen test? According to Andrew it’s “if you pick up something with a label (if it doesn’t have a label, it’s probably unprocessed), and find an ingredient you’d never use in your kitchen and couldn’t possibly make yourself from the whole form, it’s processed. It doesn’t mean you actually have to make it yourself, it just means that for it to be considered “unprocessed” that you could, in theory, do so.”
He did warn me though, that there are a few things in cocktails that don’t pass the kitchen test. They are most mixers, grenadine, and most bitters. I was fine with that because these days I’m not really using pre-made mixers in my cocktails. These days I’m making my own. After all why use a bottled sweet & sour mix when all you really need is simple syrup and lemon or lime juice? And the benefit? The drink is soooooooooooooo much better without all those fake flavorings.
So today I made something that not only passes the “kitchen test”, it’s only three ingredients: gin, grapefruit juice and salt. That’s it. Salt can be mined from the earth or evaporated from sea water (hence sea salt). Grapefruit juice comes from, what else, a grapefruit. (Sorry, but the grapefruit juice that comes in a jar and sits on the shelf in the grocery store, while good, is probably not natural grapefruit juice.) And gin is made from corn and barley and then adds several “botanicals” like juniper, lemon peel, cardamom or any other variety of herbs and spices depending on the producer’s recipe. While I’m not a heavy gin drinker, I prefer Bombay Sapphire who still uses their original recipe from 1761 which includes the aforementioned juniper and lemon peel, but also adds almonds and liquorice to the mix.
The end result from these unprocessed ingredients is the classic Salty Dog. That’s right not only is it unprocessed, this cocktail heralds from the late 50’s. So, pour, shake and stir to your heart’s content, because while you may have pledged your allegiance to October Unprocessed, you don’t have to give up your Happy Hour.
Salty Dog
Ingredients:
- 2 oz. gin
- 5 oz. grapefruit juice
- salt
Directions:
- Salt the rim of a highball glass.
- Fill the glass with ice. Pour in the grapefruit juice and gin and gently stir so as not to disturb the salted rim. Serve.
I’ve never had this drink before. I do make a cocktail I call a “Riff on a Salty Dog”. Try it and let me know what you think. I nearly put it in my book. But didn’t in the end. GREG
1 lemon wedge
Maldon Smoked Sea Salt, as needed
2 fl oz grapefruit (peels only) infused gin
1/2 fl oz Cocchi Americano
1/2 fl oz St. Germain Elderflower Liqueur
1/2 fl oz simple syrup
1 fl oz grapefruit juice
1 dash Bittermen’s Hopped Grapefruit Bitters
Use the lemon wedge to lightly moisten the rim of a chilled coupe glass. Pour the salt onto a small saucer, spreading it out in a thin but consistent layer. Press the rim into the salt, cookie cutter style, twisting it back and forth the get a nice evenly coated rim; set aside.
Add the gin, Cocchi, St. Germain, simple syrup, grapefruit juice and bitters to a cocktail shaker 2/3 filled with ice. Cover and shake. Strain into the prepared glass.
Sounds soooo good.