Pelo del Perro (Hair of the Dog) Recipe

Pelo del Perro (Hair of the Dog) Recipe
Staff Writer
Pelo del Perro (Hair of the Dog) Cocktail

Sara Remington

Pelo del Perro (Hair of the Dog) Cocktail

I originally designed this drink as a hangover remedy. The juices provide lots of vitamin C, the agave nectar adds natural fructose, and 500 micrograms of vitamin B12 will wake up the weary. The powdered form of vitamin B12 is easiest to use, but if you can only find pills, just muddle the pill into a powder before adding the other ingredients. Despite being an effective morning-after cocktail, the Pelo del Perro (pictured, right) is also a beautiful pink and red drink with sweet, salty, and tangy flavors woven through a silky grapefruit foam.

Adapted from "Artisanal Cocktails" by Scott Beattie.

Ingredients

For the grapefruit foam:

  • 1 ¼ teaspoons powdered gelatin
  • 9 ounces strained grapefruit juice
  • 3 ounces simple syrup
  • 1/3 cup Thai coconut milk

For the cocktail:

  • Grapefruit foam, for garnish
  • ½ grapefruit or blood orange, for rim
  • 1 tablespoon pink sea salt, for rim
  • 5 tablespoons sugar, for rim
  • 500 micrograms B12 powder
  • ½ ounce ruby red grapefruit-flavored vodka, preferably Charbay
  • ½ ounce vodka
  • ½ ounce 100-percent agave silver tequila
  • ½ ounce freshly squeezed grapefruit juice
  • ½ ounce freshly squeezed lime juice
  • ¼ agave nectar
  • Ice
  • Dianthus or other edible flower petals, for garnish

Directions

For the grapefruit foam:

In a metal bowl, combine the powdered gelatin with 3 ounces of the strained juice or simple syrup, which should be chilled, and allow gelatin to bloom for 10 minutes. Meanwhile, combine the remaining grapefruit juice and simple syrup in a small saucepan and heat over medium-high heat just until it boils. Remove the saucepan from the heat, and add the bloomed gelatin and its soaking liquid, and beat until frothy.

Fill a large bowl with ice and set the bowl with the gelatin-juice mixture on top of the ice. Allow the mixture to cool to at least 45 degrees, then whisk in the coconut milk. Pour the mixture into a whipped cream canister and seal it tight. Invert the canister and charge it with a cartridge.

Shake the canister vigorously for 15 seconds, then place it in the refrigerator to be cool. The foam can be used after about 10 minutes, but it will be more stable after 24 hours. Shake the canister vigorously before use. Cover the tip of the canister with a small towel so any foam left on the tip from the last use doesn't splatter when you shake again. Always dispense the foam with the canister completely inverted over the cocktail. If the foam comes out thick, let it settle on top of the drink for 15-20 seconds before garnishing. Keep the canister refrigerated when not dispensing the foam. 

For the cocktail:

Place a V-shaped glass in the freezer to chill. Prepare and chill the grapefruit ahead of time.

Rub the grapefruit half around the rim of the frozen glass and shake off any excess juice. Dip the glass into the sea salt and sugar to coat the rim. Toss the B12 powder in a measuring glass and add the liquors, juices, and agave nectar.

Stir well and add enough ice to fill the glass. Shake hard for 7 seconds and strain into the salt-rimmed glass. Add a thin layer of grapefruit foam on top. Garnish with a few dianthus or other edible flower petals to serve.

Recipe Shopping Tip

For healthy recipes, choose raw fruits, vegetables, and meats, and unprocessed foods.

Recipe Cooking Tip

For healthy recipes, substitute butter for olive oil, and bake, broil, or grill instead of fry.