Perrito means little dog in Spanish. Inspired by the Salty Dog, Nate Wales of La Condesa took the basic gin and grapefruit drink and transformed it to work even better with Mexican cuisine. The toughest part of making this drink might be sourcing the sotol. If you can't find it, feel free to substitute tequila.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
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La Condesa's Perrito de Sal
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||cocktail shaker, cocktail strainer, old fashioned glass/ rocks glass, citrus zester or microplane|
- For the grapefruit salt:
- 2 tablespoons finely grated zest from 1 grapefruit
- 1/3 cup kosher salt
- 2 tablespoons granulated sugar
- 1 lime wedge
- For the Cocktail:
- 2 ounces sotol blanco such as Hacienda de Chihuahua
- 1/2 ounce Green Chartreuse
- 2 ounces freshly squeezed juice from 1 grapefruit
- 1 ounce freshly squeezed lime juice from about 2 limes
- 1/2 ounce simple syrup (see note above)
- 1 grapefruit slice for garnish
Combine the grapefruit zest with the salt and sugar. Place the grapefruit salt on a plate. Use a lime wedge to wet the rim of the rocks glass. Press the rim onto the grapefruit salt. Fill with ice.
Combine sotol, Green Chartreuse, grapefruit juice, lime juice, and simple syrup into an ice-filled cocktail shaker. Shake for 15 seconds then strain cocktail into glass. Garnish with grapefruit slice and serve.