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Salty Dog

Salty Dog

Salty Dog
2 ozs. vodka
½ oz. unsweetened grapefruit juice
1 teaspoon lemon juice
Shake vodka, grapefruit juice and lemon juice well with ice. Strain into prechilled cocktail glass. Sprinkle drink with several generous dashes of salt.

For this recipe I used Luksusowa vodka.

I kind of expected this to taste awful. I guess that means I was pleasantly surprised, since it actually tasted like nothing. All the flavours cancel out, and what is left may as well be slightly bitter water. This would be a good drink for people who don’t like the taste of alcohol, I suppose, since that gets covered up quite well.

As near as I can tell this drink originated sometime in the 50s or 60s. It can be made with either gin or vodka, and usually the salt is put on the rim instead of right in the drink. It’s also usually a highball, with twice as much grapefruit juice as vodka instead of one quarter the amount.

Cocktail? More like cockfail!

Wait, no, that’s a terrible tag line.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.


The Project

I recently re-discovered my copy of ‘The Playboy Host & Bar Book’ from 1971, and, inspired by Erik Ellestad’s Savoy Stomp, decided I’d like to try making as many of the cocktails as possible. Many of the drinks also include hilariously pretentious commentary describing activities and situations the drinks might accompany. For each drink with such a description I’ll do my best to live out the recommended Playboy lifestyle.

For as many drinks as possible I’ll also give a history of the drink, compare Playboy’s recipes to those found elsewhere, and give my review of the quality of the drink and, if not drinkable, possible ways to fix it.

While doing some advance research for this blog I discovered that someone else has started a similar project, The Bar Book Project. I think our approaches are different enough that there really won’t be a duplication of efforts here, but I encourage readers to check it out for another perspective.

From time to time I’ll be posting other recipes, reviews, and experiments as well.