The Bird Dog | Serious Eats : Recipes
- 2 tablespoons kosher salt
- 9 ounces fresh pink grapefruit juice (from 1 ½ large grapefruits), spent skins reserved
- 1 teaspoon dark brown sugar, loosely packed
- ½ teaspoon Sriracha
1 Place the salt in a small, shallow plate in an even layer. Moisten the rim of a coupe glass by running the already-squeezed grapefruit skin around the rim. Dip glass into salt and set aside. Repeat with second glass. 2 Fill a cocktail shaker with ice. Pour grapefruit juice, Sriracha, and brown...