Pitcher and glasses of Grilled Citrus Salty Dog cocktail

Hands On:

35 minutes

Total Time:

35 minutes

Serves:

Ingredients

¼ cup Hy-Vee granulated sugar
2 oz water
2 fresh thyme sprigs, plus additional for garnish
3 grapefruits, halved, plus additional wedges for garnish
3 navel oranges, halved, plus additional slices for garnish
2 tbsp turbinado sugar, for garnish
1 ½ tsp kosher salt, for garnish
8 oz Tanqueray gin

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Preparation

Preheat charcoal or gas grill with greased grill rack for direct cooking over medium heat (350°).

Combine granulated sugar, water, and 2 thyme sprigs in small saucepan. Simmer over medium heat until sugar dissolves, stirring frequently. Remove thyme syrup from heat; discard thyme and cool completely.

Grill grapefruit and orange halves, cut sides down, 3 to 4 minutes or until slightly charred; cool slightly. Juice grilled grapefruit and orange halves. Strain juice mixture through a fine-mesh sieve set over a bowl; discard pulp. Place juice in large pitcher.

Combine turbinado sugar and salt in a shallow dish. Rub the rims of 4 (12-oz. each) cocktail glasses with 1 grapefruit wedge; dip rims in turbinado sugar mixture. Fill glasses with ice; set aside.

Add gin and thyme syrup to juice in pitcher. Add ice, grapefruit wedges, orange slices, and additional thyme sprigs to pitcher, if desired. Stir to combine.

To serve, pour gin mixture into prepared glasses. Garnish glasses with additional grapefruit wedges, orange slices, and thyme sprigs, if desired.

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