Photo: Greg Dupree Styling: Heather Chadduck Hillegas 
Hands-on Time
15 Mins
Total Time
15 Mins
Serves: 6

Elderflower is the hidden treasure in this rum-spiked take on the traditional Salty Dog.

How to Make It

Step 1

Squeeze juice from grapefruit quarters into a measuring cup to equal 5 to 6 cups juice; pour through a wire-mesh strainer, discarding pulp. Combine rum, liqueur, and juice in a tall pitcher. Set aside.

Step 2

Squeeze remaining juice from grapefruit onto a rimmed plate. Combine salt and sugar on another plate. Dip rims of lowball glasses into juice on plate; dip rims in salt mixture to coat.

Step 3

Add ice to pitcher, and stir contents vigorously until chilled. Strain into prepared glasses; garnish, if desired. Serve immediately.

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