The Spicy Green Dog

When you've got chard growing in the cocktail garden, you put it in a cocktail. Don't fight me on this. It's the New Year. Trying to be healthy and stuff.

This is why we can't have nice things. And why my chard has holes in it.

And because our glorious, two-harvest-a-year grapefruit tree is littered in fruit right now, I decided a Salty Dog variation was just what the doctor ordered.

But we'll make it green so we can feel extra good about ourselves and our New Year's Resolution (you know...the one about drinking more vodka).

To make one Spicy Green Dog:

• 1 oz. chard or other green juice (instructions below)

• 2 oz. chilled vodka

• 3 oz. fresh-squeezed grapefruit juice

• 4 slices jalapeño peppers

• 1 small leaf of chard

• cayenne/salt mix to rim

First, you're going to want to make your green juice. If you've got a juicer, run your chard through that. If you don't have a juicer, add 2tbs. of fresh lime juice, plus 2 tbs. water into a blender. Strip the leafy part of three big chard leaves from the stalk (discard stalks) and add to blender bit by bit. Blend everything till liquified. Strain mixture through a fine sieve and discard solids.

Now, make your spicy salt mixture for the glass rims: mix about a teaspoon of cayenne pepper (or more if you like more spice) with a tablespoon of course salt. Spread mixture in a thin layer on a small plate. Run a lime wedge around the rim of your glass, and dip the glass into the salt mixture to coat. Drop your jalapeño slices in the bottom of the glass and muddle briefly. Fill your glass with ice.

In a shaker with ice, add your green juice, vodka, and grapefruit juice. Shake until chilled, and strain into your ice-filled glass. Garnish with a tiny chard leaf.

It should be noted that I really, really, really, really, really, really, really, really, really wanted to name this drink the 'I Charded' because I'm such a grown-up.