Loooooong blogging hiatus. Turns out that regular blogging consumes a lot of time – and effort – if its not your day job. Particularly when it involves a regimen of regular boozing. Regardless, Mrs. ChinaNob has increasingly complained of late of the lack of booze-blogging – or rather, the lack of weekly cocktail tasting as a product of regular booze-blogging. Eventually, one has to relent or suffer the marital consequences.
Tonight’s plan involved a lime. Or, alternatively a lemon. The crisper drawer had other plans. Plenty of carrots from the CSA box. As well as leeks, some beets, a bunch of kale. Great if my plan involved cooking a winter stew. Or an incredibly gross drink. Buried in the back though was a Texas grapefruit I had completely forgotten about.
Grapefruit isn’t a particularly common cocktail citrus. Lemons – try making a Sidecar or Whiskey Sour without one. Limes – kiss a Margarita or Daiquiri goodbye without one. But a grapefruit? There’s the classic Hemingway Daiquiri – but you also need a lime for that one. Planter’s Punch is a good one, if you also have a lemon, a lime and an orange. Sea Breeze? Only if you are a 25 year old hipster reliving the 80’s you were never alive for – and you have cranberry juice and a bottle of grain neutral spirits.
Fortunately, there’s an old classic that is both easy drinking and easy making for the perennially lazy like myself – the Salty Dog. Gin, grapefruit, salt. Can’t get much easier than that unless you are just doing shots. Cafe Van Kleef, a great little bar in Oakland, serves these without salt as Bulldogs. You have to give some props to a live music dive-y joint whose house drink involves serving gin & fresh pressed grapefruit with a big honking slice of a garnish. (Total aside – if you haven’t been, get thee hence to Oakland for a visit – best damn town in the Bay Area). So, in homage to Van Kleef – a Salty Dog, with a big ole garnish.
2 oz. gin
4 oz. grapefruit juice
Build in salt-rimmed highball with ice. Obnoxious garnish optional.