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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

El Perro Salty Cocktail

Makes: 24 servings Yield: 15 cups
Prep 15 mins
El Perro Salty Cocktail Large Batch
Ingredients
  • Large Batch
  • 3  cups  lime juice
  • 6  cups  gin
  • 6  cups  Jarritos grapefruit soda
  •  Fleur de Sel
  • 6  limes, cut in slices or wedges
  • 1  cup  fresh mint leaves
  •  Candied Grapefruit Peel
  • Single Serving
  • 1  ounce  lime juice
  • 2  ounces  gin
  • 6  fresh mint leaves
  • 3  pieces  Candied Grapefruit Peel
  •  Fleur de sel
  • 2  ounces  Jarritos grapefruit soda
  • 1  lime wedge
Directions Large Batch:

1. In large pitcher, stir together lime juice, gin, and soda. To serve, slightly wet half the rim of highball glasses, then dip in fleur de sel. Fill glasses with ice, pour in cocktail, and top each with 6 mint leaves and 2 or 3 pieces of candied peel. Makes about 24 five-ounce servings.

Single Serving:

2. Fill a shaker or pint jar with ice. Pour in lime juice, gin, mint leaves and two candied grapefruit peels. Cap and shake vigorously for 1 minute. Slightly wet half the rim of highball glass then dip into fleur de sel. Pour cocktail into glass, top with soda, then garnish with candied peel and lime slice.

From the Test Kitchen
  • It really is best to use fresh lime juice, and since this is a lot of juice, an electric citrus juicer will be helpful.
Candied Grapefruit Peel
Ingredients
  • 1  cup  grapefruit peel (use a sharp vegetable peeler so they come out pithless and pretty-pieces should be about 1x2 inches)
  • 1 1/2  cups  sugar
  • 1  bay leaf (fresh if you can find it)
  • 1  sprig  fresh thyme
  • 1  inch piece  fresh ginger, peeled and cut into julienne
Directions

1. Place the grapefruit peel in a small saucepan and cover with water by an inch. Bring to a boil and then drain. Repeat three more times. This will take away a lot of the bitterness in the peel.

2. Clean out the same saucepan and add the sugar, bay leaf, thyme, ginger and two cups of cold water. Bring to a boil and then lower to a bare simmer. Add the grapefruit peel and slowly cook for an hour and a half. Remove from heat and transfer the peel in the syrup to a clean jar.

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