The venerable Greyhound is made with vodka or gin and grapefruit juice, and if you salt that hound, you get a Salty Dog. So goes the logic. But logic is dull—or lonely. Vodka craves company. Its pure grain simplicity is receptive to a host of improvements that would wither under gin’s herbaceous glare. And who doesn’t love a peach, with all that it conjures—from climbing fruit trees to sipping Bellinis? And with the right salt—like a springwater fresh Bolivian Rose salt—the vodka and peach open up with a smiling opulence that quells the furor of even the surliest god.

　　

Ingredients

serves 1

　　1 three-finger pinch Bolivian Rose salt

　　Dash peach bitters

　　2 ounces vodka

　　5 ounces fresh grapefruit juice

　　

Step 1

Put the salt on a flat plate. Wet the rim of an oldfashioned glass with the peach bitters. Place the glass upside down on the plate to rim it with salt.

　　

Step 2

Combine the vodka and grapefruit juice with a scoop of ice cubes in a shaker, shake vigorously for 5 seconds, and pour into the glass.

　　

Variation

Step 3

For a Salted Chocolate Chihuahua, substitute tequila for vodka and rim the glass with chocolate bitters and salt.

　　Salted