Food & Drink
A Salty Dog is known to date back to the 1920s and consists of salt, gin and grapefruit juice – if you omit the salt rim then it is known as a Greyhound. It is refreshing, classic and simple.
• 1 tbsp Maldon salt
• 50ml Tanqueray Ten gin
• 100ml pink grapefruit juice
• Slice of grapefruit, to garnish
Place the Maldon salt onto a small, flat plate. Run some of the fresh grapefruit around the rim of a tall highball glass. Turn the glass upside down into the salt and rotate it so the salt sticks to the edge of the rim.
Carefully fill the glass with ice. Pour in the Tanqueray Gin and then top up the glass with the grapefruit juice and gently stir. Garnish with a slice of fresh pink grapefruit.
Pink Grapefruit & Rosemary Paloma
A Paloma consists of grapefruit juice, tequila and lime. This one has the addition of Rosemary Syrup which adds a beautiful freshness to the cocktail. It is so simple and quick to make and you can store the syrup in the fridge for one week.
Ingredients: Serves 2
Rosemary sugar syrup:
• 200g granulated sugar
• 200g water
• 4 sprigs of rosemary, plus extra for garnish
• 2 tbsp Maldon salt
• 100ml Villa Ascenti Gin
• 150ml Pink grapefruit juice
• 25ml rosemary sugar syrup
• 50ml lime juice, plus extra lime wedges
• Sparkling water, to top up
Start by making the rosemary sugar syrup. In a small pan add the granulated sugar and water along with the 4 rosemary sprigs. Bring to the boil and allow it to gently bubble until the sugar has dissolved. Remove from the heat and allow to cool before storing in an airtight container in the fridge until ready to use.
To make the cocktails start with the salt rim. Pour the Maldon salt onto a small, flat plate. Take 2 tumbler glasses and run a lime wedge around the rim. One at a time, turn the glasses upside down in the salt and rotate them so the salt sticks to the rim. Set aside.
In a cocktail shaker add the Villa Ascenti gin with the grapefruit juice, rosemary sugar syrup and lime juice. Fill the shaker with ice and shake well for 1 minute. Fill the glasses carefully with ice and then pour in the cocktail from the shaker. Top each glass up with sparkling water and then garnish with a final sprig of rosemary.