The Salty Dog has no flaws, but turning it into a slush makes it the most wonderful and festive summertime cocktail ever. The bitterness, sweetness, salt, and booze come together to make a subtly sweet pink and frosty delight. You can even keep frozen grapefruit juice cubes in the freezer and whip a few drinks up to amaze friends (or yourself).  If you’d like to experiment, this would also make a mighty fine granita. 

Karen Rankin
Karen Rankin
Recipe by MyRecipes

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Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
8 hrs 30 mins
Yield:
Serves 8 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour grapefruit juice in ice cube trays, and freeze overnight or until solid.

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  • Bring sugar, water, and kosher salt to a boil in a small saucepan over high. Reduce heat to medium; cook, stirring constantly until sugar and salt dissolve. Remove from heat, and cool to room temperature, about 30 minutes. Syrup may be covered and refrigerated for up to 2 weeks.

  • To make the slushies, in batches, combine half of the frozen juice cubes, half of the vodka, and 1/4 cup of the salted simple syrup in a blender or food processor, and process until smooth, but still frozen. Repeat with remaining ingredients.

  • Dip the rims of serving glasses in grapefruit juice, then in salt to coat the rims. Spoon 1 cup of the slushy mixture into each glass and enjoy immediately.