Feeling daring? Kick off your weekend with a fresh-squeezed Salty Chihuahua. They say this cocktail was invented by a Mexican bartender in the 1940s. That may be true — or it may just be a spicier knockoff of the Salty Dog, substituting tequila for gin. Whatever breed of bow-wow you decide to try, don’t skip the salt. The unique mix of tart and savory makes this combination a classic.
This version of the drink adds a little orange liqueur to sweeten the mix. Want to stick to the original? Replace the Cointreau with Reposado.
The Salty Chihuahua
- Three medium organic grapefruits
- 4 ounces of tequila
- 2 ounces of orange liqueur
- Coarse-ground kosher salt
Juice the grapefruits into a pitcher. You should get about three cups of juice. (No juicer? Peel grapefruits and process them in a blender, then strain the pulp into a bowl or pitcher. Press the pulp well to get all the juice out.)
Add the tequila and liqueur, and stir.
Pour the salt into a small bowl or dish. Wet the rims of four cocktail glasses, and dip them lightly in the salt.
Fill each glass with ice, and add the grapefruit mixture.
image: Stuart Webster.