Poor Annie was feeling gloomy yesterday: the weather was too hot, and she was failing to tick off of her list most of the myriad tasks she had set herself. I was on my way home from a trip to West Seattle when she called me to propose a jaunt to our favorite restaurant,
the Canterbury. 'It may dispel my gloom,' she speculated.
Annie had a
shandy and a giant plate of hash browns ('They'll go right to my waist,' she lamented, and
it turns out she was right), and I had a nice salad and a gimlet (with more gin and less Rose's Lime Juice than
Philip Marlowe's preference). Afterwards, replete and cheered, Annie came to my house to take some pictures for
her blog. I persuaded her to try my tasty new drink, the Salty Setter (it's like a
Salty Dog, but pink). 'Not too strong, now! I have to ride my bicycle home and don't want to get a ticket! And I don't like gin!' The one I made her (which she liked despite the gin) was
semi-virginal, with only half of the specified amounts of gin and Campari.
Salty Setter
1oz each, gin and Campari
2oz grapefruit juice
juice of half a lime, plus a lime slice
salt
Rub the rim of your glass with the lime slice, then roll it through a little saucer of salt .
Fill a cocktail shaker half-full of ice, then add the gin, Campari, and grapefruit and lime juice. Shake well, and strain into the glass. Garnish with the lime slice.
