This clever twist on the salty dog from Houston’s Better Luck Tomorrow uses a syrup made from umeboshi (Japanese pickled plums) and grapefruit-infused gin.
Peel of 1 grapefruit, removed with a vegetable peeler
6 ounces gin (preferably Citadelle)
3 umeboshi (Japanese pickled plums)
6 ounces rich simple syrup
Fine Himalayan pink salt, for rim
3/4 ounce fresh grapefruit juice
1/2 ounce fresh lime juice
Red ball pick, 2 grapefruit triangles, and pâte de fruit, for garnish
How to Make It
Step 1 Make the Grapefruit-Infused Gin
Place grapefruit peel strips in a medium bowl. Add gin, and let stand for 24 hours. Strain; discard solids.
Step 2 Make the Boshi Syrup
Place plums and simple syrup in a blender, and process on high until smooth, about 1 minute. Transfer to an airtight container, and refrigerate until ready to use.
Step 3 Make the cocktail
Salt the rim of a double old-fashioned glass with salt. Fill glass with ice. Combine grapefruit juice, lime juice, 11/2 ounce Grapefruit-Infused Gin, and 3/4 ounce Boshi Syrup in a cocktail shaker filled with ice. Cover and shake until chilled, and strain into prepared glass. Garnish with a red ball pick fitted with grapefruit triangles and pâte de fruit.
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