Bitter Salty Perro

I have been craving grapefruits this winter. I love their colour and bitter-sweet taste, and I love that they seem like a special treat since we purchase them so infrequently. So I was pleased when Blake somehow read my mind and brought home five from the store. We gobbled down two, which left three for cocktails.

But what to make? Blake Googled “grapefruit cocktails” and came up with a selection that work this time of year. Since I can’t always turn everything into a margarita or some kind of sour, I opted for the Bitter Salty Perro. It’s supposed to be a twist on a drink called a Salty Dog (‘perro’ means dog in Spanish), which is gin and grapefruit juice with a salted rim. But I think it has more in common with the tequila-based Paloma, using tonic instead of soda, and a healthy dose of bitters. Bonus: we had all the ingredients on hand.

It's bitter and lip-puckering but also seriously refreshing. Three words: fresh grapefruit juice.

It’s bitter and lip-puckering but also seriously refreshing. Three words: fresh grapefruit juice.

I love how well grapefruit juice and tequila go together. I was worried the drink would be too bitter, but grapefruits are actually sweeter than limes, and tonic water has a lot more sugar than most people realize. Everything together makes this Bitter Salty Perro just sweet enough to want to drink again.

Bitter Salty Perro

  • 2 oz fresh-squeezed grapefruit juice
  • 1 oz blanco tequila (I used Casamigos)
  • 2 dashes Angostura bitters
  • Top tonic water (about 2 oz)
  • Salted rim
  • Half grapefruit wheel garnish

Method: Rim a rocks glass with salt and then fill with ice. Combine grapefruit juice, tequila and bitters in a cocktail shaker with ice, shake, then strain into the rocks glass. Top with tonic and garnish with a half grapefruit wheel.

— Recipe adapted from Serious Eats

The boy can swim

Bennett developed a love of water in Mexico in 2011. We clipped him into a life jacket, plopped a sun hat atop his head and he was off, splashing around the pool for what seemed like hours at a time. That summer we hit Surveyor’s Lake in Fernie for more swimming, and the following spring I enrolled him in his first group swim lesson at the Talisman Centre — he had a hard time staying on task, but we persevered. Good thing too because four years later it’s official: the boy can swim.

Blake lowers Bennett into Surveyor's Lake near Fernie in 2013.

Blake lowers Bennett into Surveyor’s Lake near Fernie.

We logged a lot of hours in the water and numerous baby steps to get Bennett to where he is now (head above water). After two summers of encouragement he finally jumped from the dock at Surveyor’s Lake in 2013, and then last summer (2014) he worked up the courage to jump from the diving board into the pool at the Fernie Aquatic Centre.

Fernie Aquatic Centre

Bennett jumps into the deep end at the Fernie Aquatic Centre, the culmination of a week of private swim lessons.

Also last summer, after a week of life-jacket and noodle-assisted swim lessons, Blake encouraged him to try and doggie paddle at Surveyor’s Lake, and again at Kalamalka Lake in Vernon, BC. For the first time, Bennett seemed to want to swim on his own. He tried to kick and paddle and propel himself forward in water. There was hope it would all click and we could retire the life jacket for good.

Bennett attempts to swim at Surveyor's Lake in 2014.

Bennett attempts to swim at Kalamalka Lake in Vernon, summer 2014.

When you have a child with special needs it’s hard to know when they’ll reach certain milestones. With Avery, a “typical” kid, everything happened pretty much on schedule, from walking to talking to potty training (age almost 3) to riding a bike (age 4) and swimming (doggy paddle at age 5). To prove he’s very much on his own schedule, Bennett walked at 19 months, talked at age 3, mastered the toilet at 4, and still can’t ride a two-wheel bike. But we have expectations that he’ll eventually get there. That’s part of the reason we keep trying.

So when Bennett, now 7, began doggie paddling across the hot tub in Fernie in January, Blake figured he was ready to swim without flotation assistance. He marched Bennett into the pool, they swam to the deep end, Blake let him go, and — just like that — Bennett swam to the ladder by himself. It was like all those hours spent in the water with us and with instructors (who at times I’m sure thought he was a lost cause as he stared off into space), finally paid off. Swimming? Check!

Bennett swims across the deep end at the pool in Fernie.

Bennett swims across the deep end at the pool in Fernie.

Yes, Bennett’s is a rather sketchy doggie paddle, and I’m frightened his head will go under at any moment, but the boy kicks his legs and flails his arms and gets across the pool without inhaling its contents. I’ll take it. He may never master the butterfly or even the front crawl, but as long as he can manoeuvre in water without drowning, I’m thrilled. And so very proud. My water baby has finally shed his water wings. Way to go, Bennett!

Boston Derby

This smooth and tart winter delight is basically a Boston Sour, where the bourbon has been infused with grapefruit peel. I sampled this drink in Vancouver at West Restaurant, where the bar program is ably commanded by award-winning mixologist David Wolowidnyk.

As you know by now, I really like sours, and it’s neat to see more bartenders playing around with grapefruit in this style of drink. This version is light and lemony, with a lip-puckering kiss from the grapefruit and an affectionate slap from the bourbon. Be careful though — after one sip you might end up in a race to the bottom of the glass.

Grapefruit meets bourbon in this tasty twist on a Boston Sour.

Grapefruit meets bourbon in this tasty twist on a Boston Sour at West Restaurant in Vancouver.

Boston Derby

  • 2 oz grapefruit peel-infused bourbon*
  • 1 oz honey syrup (2/3 honey to 1/3 water)
  • 3/4 oz fresh lemon juice
  • Egg white
  • Garnish: lemon twist

Method: Combine ingredients and shake quickly with ice to chill. Remove ice and shake again to maximize foam. Strain into a rocks glass and garnish with a lemon twist set atop the foam.

*Grapefruit-peel infused bourbon

  • The peels of two grapefruits, with as little pith as possible
  • A bottle of bourbon of your choice

Method: Pour the bourbon into an infusion jar, such as a large 1 L mason jar. Add the grapefruit peels. Seal and let sit at room temperature for two days. Strain out peels and enjoy.

— Recipe courtesy David Wolowidnyk, West Restaurant