Instructions

Build in a salt-rimmed old fashioned glass over ice and stir.

Notes

DrunkLab suggests shaking this, and doing a half salt rim.

Cocktail summary
Created by
Scott Holiday, Chez Henri, Cambridge, MA and John Gertsen, No. 9 Park, Boston
Year
2007
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(9 ratings)
YieldsDrink
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From other users
  • Love the way this balances - with the sweet and vegetal of the vermouth and the bite and citrus of the grapefruit. More than the sum of its parts. — ★★★★★
  • Had to use pink grapefruit. A showcase for the vermouth's flavors. — ★★★★
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Comments

Dan commented on 2/27/2016:

Thinking this might be a touch low-proof, I tried:

1 1/2 oz Carpano Antica
3/8 oz Aperol
3/8 oz Campari
3/8 oz Maraschino
3/4 to 1 oz lime juice
salted rim, big rock

Delicious.
 


I believe this was created by John Gertsen and served by him at No. 9 Park. Compare his Motoguzzi: equal parts Booker's and Punt e Mes stirred and served on a rock.


yarm commented on 5/07/2021:

It's credited in a 2007 article on DrinkBoston to Scott Holiday at Chez Henri in Cambridge, MA, for combining grapefruit and Punt e Mes. Followed by John Gertsen at No. 9 Park in Boston for adding the salt component and the name. John and Scott were previous co-workers at Salamander in Cambridge, MA, and have stayed in close contact through the years by sharing recipes and ideas. For example, many of Scott's creations found their way into Drink's bar book; in 2008, Scott helped to open up Rendezvous in Cambridge and John opened up Drink in Boston. Both dropped out of the Boston bar scene in 2014 with Scott taking a job selling wine and John moving to San Francisco to work at ABV.

https://drinkboston.com/2007/04/10/italian-greyhound/


Updated date and creators. Thanks for the history lesson y'all.  Zachary