A smash hit from Trick Dog’s first menu, the frothy tequila-based sour remains one of the few early drinks for which the bar keeps all of the ingredients on hand to make at customers’ request—and those requests still roll in, 10 years in.
Baby Turtle
Trick Dog | San Francisco
Ingredients
Serving: 1
- 2 ounces reposado tequila, preferably Tequila Ocho
- 3/4 ounce lime juice
- 3/4 ounce egg white
- 1/2 ounce grapefruit juice
- 1/2 ounce cinnamon syrup (see Editor’s Note)
- 1/4 ounce Campari
- 2 dashes saline solution (see Editor’s Note)
Garnish: grated cinnamon
Directions
- Add all of the ingredients to a shaker and dry-shake (without ice) to combine.
- Add ice to the shaker and shake until chilled.
- Double-strain into a double Old-Fashioned glass over ice.
Editor's Note
Cinnamon Syrup
4 cups white sugar
2 cups water
25 grams (about 10) cinnamon sticks
Combine the sugar and water in a pan over medium heat, stirring until the sugar is fully dissolved. Gently crush the cinnamon sticks, then add them to the syrup. As soon as you see bubbles, cover and turn off the heat. Let sit for 20 minutes, then strain, label, date and refrigerate.
Saline Solution
20 grams kosher salt
100 milliliters filtered water
Combine the ingredients in a small bowl or measuring cup and mix until fully incorporated.