Moisten Lowball Rim and Gently Dip into Murray River Sea Salt, Here Comes a Salty Bitch

As you will discover if you read her 10 do's and don'ts of Columbus, Jeni likes a good drink now and then.

Drink recipe from Jeni's Splendid Ice Cream Desserts (Artisan Books, May 2014) by Jeni Britton Bauer is not as coarse as it sounds, the salt might be.

This cocktail could turn into a conversation starter this summer.

Salty Bitch

Makes 1 drink

Murray River Sea Salt or Himalayan coarse pink sea salt (see Sources, page 200)

One 4-ounce scoop (about 1/4 pint) Grapefruit Sorbet (page 85)

1/4 cup vodka

Sprig of tarragon


Pour a thin layer of the salt onto a small plate. Moisten the rim of a lowball glass and gently dip into the salt to coat. Drop the scoop of sorbet into the glass and pour the vodka over the top. Garnish with the tarragon sprig and serve with a spoon. 

(* Credit: “Excerpted from Jeni's Splendid Ice Cream Desserts by Jeni Britton Bauer (Artisan Books). Copyright © 2014. Photographs by Kelsey McClellan.") 

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