SALTY DOG GIN FIZZ

My friend Kevin was having a couple of us over for dinner. He was roasting a chicken, Lindsay was roasting Brussels sprouts, and I was tasked with making a cocktail. Kevin’s on a grapefruit kick, Lindsay likes gin, so I decided on making a Greyhound Gin Fizz. 

It’s a simple recipe, but it was Friday night so we got a little fancy. First, I hand-juiced the grapefruits (optional). Then I made a salted rim with flaky Maldon salt and grapefruit rind. But as I was about to finish the drink off with club soda, Kevin mentioned he had champagne and asked if we wanted to start off with that instead. A lightbulb went off over all three of our heads: champagne float instead of club soda topper. Genius!

It went down smooth. Real smooth. We had another. And while the second tasted just as good as the first, the damage was done. We had invented the world’s most deliciously lethal cocktail. 

All three of us would happily make this cocktail again, but my lesson learned: do not make a champagne float unless all you want to do the next day is lay in bed. Better put by Kevin: use club soda if you want to live. Your call.

Ingredients

• 1 tablespoon flaky salt (Maldon)
• 1 1/2 teaspoons grated grapefruit zest
• 1 1/2 cup grapefruit juice, fresh-squeezed
• 6 oz gin
• 6 oz club soda (or champagne)
• 3 wide peels of grapefruit rind
• Optional: ice cubes

Preparation 

1. With peeler, make 3 wide peels (2-inches wide) from grapefruit. Gently twist peels to release oils, and rub the rim of each glass. Reserve peels for garnish.
2. Grate grapefruit rind, combine zest with salt. Place on small, flat plate. Rub rim of glasses in salt mixture.
3. In shaker with ice, combine juice and gin. Shake vigorously, then pour into prepared glasses.
4. Top cocktail with bubbles of your choice.
5. Add garnish.
6. Enjoy responsibly.

Serves 3. 

Source: Jamie Harbron of Prosciutto Happiness