Salty Dog
Greyhound with the rim
A Greyhound that took its salt seriously. The rim isn't decoration — it's the third ingredient. Each sip pulls a little salt across the tongue, sharpening the grapefruit's bitter edge and softening the vodka's bite.
Ingredients
- 1 1/2 oz Vodka
- 3 oz Fresh Grapefruit Juice
Method
Salt the rim of a highball glass: run a cut grapefruit wedge around the rim, then dip the rim in coarse salt. Fill the glass with ice. Add vodka. Top with grapefruit juice. Stir gently. Garnish with the grapefruit wedge.
Variant of the Greyhound, whose recipe (gin, grapefruit juice) first appeared in Harry Craddock's *The Savoy Cocktail Book* (1930). The salted version was first formally documented in Ted Saucier's *Bottom's Up: New and Revised Edition* (1962) with vodka, grapefruit juice, and salt. Per Difford's Guide #1735. Notes: Often attributed to entertainer George Jessel in the 1950s, though this claim lacks documented primary-source validation. Earlier origins are anecdotally cited (circa 1916 military use), but Saucier represents the first printed cocktail-book documentation. No longer on current IBA official list.
View source