Our favorite December cocktail, the Salty Dog! See our previous Salty Dog coverage here: Salty Dogs.
1 to 1 1/2 grapefruits (juice to equal 8 ounces)
2 tablespoons sea or kosher salt
8 ounces vodka or gin
2 ounces sweet vermouth
2 ounces Cointreau
Remove four long strips (twists) of rind from the grapefruit, being careful not to remove very much of the white pith. Cut the grapefruit in half and squeeze the juice from each half. You should have about 8 ounces. Reserve one rind.
Pour the salt onto a small plate. Cut the reserved grapefruit rind in half, then rub the juicy side of the fruit along the outer edge of the lip of each glass… not along the inside of the rim. Holding each glass at an angle, roll the outer edge of the rim in the salt until it is fully coated.
Fill a cocktail shaker with ice and add the vodka, vermouth, Cointreau and grapefruit juice. Shake vigorously until the outside of the shaker is thoroughly beaded with sweat and is extremely cold to the touch.
Strain into the cocktail glasses. Add a grapefruit twist to each and serve.