Sweet Sunrise Salty Dog

I introduced you in my last post to the Sweet Sunrise Grapefruit, a delicious new varietal to hit our shelves this spring. It’s sweet, slightly bitter and might overtake the Clemengold Clementine as my favorite citrus to put in practically everything this summer.  Its muted sweetness and slight bitter note makes it the perfect addition to replace acids in salad dressings, a squeeze of the juice brings a freshness to blanched greens, and recently, I discovered its great mixed with a hint of honey and poured over roasting carrots for the last 10 minutes, turning them finger-lickingly sticky.

If I am perfectly honest though, it really sings in a cocktail. Swap it out for traditional grapefruit juice in my Paloma Rose Sunrise, or make this riff on a Salty Dog. The recipe is simple enough that it can be whipped up in 10 minutes after work, and enjoyed outside as our evenings grow steadily warmer and longer. You can salt the rim of your glass as with a traditional salty dog, but personally I just add a sprinkle of salt to taste into the jug itself.

Sweet Sunrise Salty Dog

Serves 4


2 cups freshly squeezed Sweet Sunrise grapefruit juice

1/4 cup fresh lime juice (from 1-2 limes)

1 Cup Leonista Blanco

2 cans Schwepps cucumber tonic (chilled) or soda

a crack of salt (to taste)

Ice for serving


In a large jug add all the ingredients, except the salt and give everything a gentle stir. Add salt to your preference. Fill the jug the rest of the way with ice and serve immediately.

Chefs tip: This drink would pair perfectly with my Vegan Nacho Cheez Dip, and a couple of nachos

Chef Jess

Residing in Cape Town, South Africa, Chef Jess Bunn has cooked around the world absorbing an abundance of techniques and gaining a great deal of knowledge from each of her adventures. Chef Jess, whose cutting edge knowledge of food trends has earned her the respect of many corporate clients, is well known for her attention to detail and penchant for providing outstanding service to her clients.

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