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...

View full recipe at SpringPad


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