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.

Food & Wine

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Dylan + Jeni

Recipe Summary

active:
10 mins
total:
10 mins
Yield:
Makes 1 cocktail
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Ingredients

Grapefruit-infused Gin
Boshi syrup
Cocktail

Directions

Make the Grapefruit-Infused Gin
  • Place grapefruit peel strips in a medium bowl. Add gin, and let stand for 24 hours. Strain; discard solids.

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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.

Instructions Checklist
Instructions Checklist
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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