Salty Doug
Fresh grapefruit flesh blended in, with a grapefruit salt rim. A Salty Dog, taken further.
10ozCollins holds 10 oz of liquidTall glass over ice for long drinks.Build
| Grapefruit Salt, for the rim | to taste |
| Diplomático Mantuano rum | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lime juice | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Agave Syrup | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml½ oz15 ml |
| fresh grapefruits, skin and pith removed, flesh cut into chunks | 3 to 4 |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
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Preparations
Spread a cup of leftover grapefruit pulp on a tray and dehydrate at 160°F until bone dry, and a warm oven works. Grind it fine and stir into four cups of kosher salt. Keep it airtight.
Simmer three-quarters of a cup of agave nectar with a quarter cup of water until it thickens to the consistency you want. Cool completely.
Method
- Wet the rim of the Collins glass and coat it with the Grapefruit Salt.
- Add the rum, lime juice, and Agave Syrup to the juicer cup of a Breville Juice Fountain.
- Turn the juicer on high, add the grapefruit chunks, and blitz to combine.
- Add ice to the rimmed glass and pour the cocktail into it.
Mixology by Whiphttps://mixologybywhip.com/recipes/salty-doug
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