SALTY DOG

The Salty Dog: The 1950s Greyhound That Got a Salted Rim

The Salty Dog emerged in the 1950s as a variation of the Greyhound, which is simply gin and grapefruit juice without the salt rim. The exact origin is unclear, but the drink became popular in American bars during the postwar period when grapefruit juice cocktails were fashionable. The addition of the salt rim transformed a simple highball into something more interesting.

The name "Salty Dog" is nautical slang for an experienced sailor, which fits the maritime tradition of many classic cocktail names. The term had been used since the late 1800s to describe weathered seamen, and the cocktail's name likely references this colorful piece of sailor vocabulary.

What makes the Salty Dog distinctive is how the salt rim changes the drinking experience. As you sip, the salt on your lips contrasts with the tart grapefruit and the botanical gin, creating a more complex flavor profile than the unsalted Greyhound. The salt also enhances the grapefruit's natural flavors, similar to how salt brings out sweetness in watermelon.

The drink can be made with either gin or vodka, though gin was the original base spirit. The vodka version became increasingly popular from the 1960s onward as vodka consumption rose in America. Today, both versions appear on menus, though purists argue for gin.

The Salty Dog became particularly popular as a brunch cocktail, where its refreshing citrus character and lower alcohol content compared to spirit-forward drinks made it appropriate for daytime drinking. The grapefruit juice also provided vitamin C, allowing drinkers to feel slightly virtuous about their morning cocktail choice.

RECIPE:

2 oz gin (or vodka)

4-5 oz fresh grapefruit juice

Salt for rim

Grapefruit wedge for garnish

Method:

1. Rim highball glass with grapefruit wedge and dip in salt

2. Fill glass with ice

3. Add gin

4. Top with grapefruit juice

5. Stir gently to combine

6. Garnish with grapefruit wedge