This recipe appears in:Brunch Drinks: The Pink Greyhound
Fresh-squeezed grapefruit juice at brunch? Yes, please. A little vodka? Oh, why the hell not. This cocktail is, for all intents and purposes, a greyhound, but I make it with fresh-squeezed pink grapefruit juice (Rio Star from Texas, if you're into cowboys), rosemary simple syrup, and locally-distilled vodka. It's a real dandy.
- For the Rosemary Simple Syrup
- 5 sprigs fresh rosemary
- 1/2 cup water
- 1/2 cup sugar
- For the Cocktail
- 2 ounces vodka
- 1/2 ounce rosemary simple syrup
- 4 ounces freshly squeezed pink grapefruit juice
- garnish: grapefruit twist, rosemary sprig
To make the rosemary simple syrup, combine the rosemary, sugar and water in a small saucepan and bring to a boil. Simmer until the syrup is infused with the flavor of the rosemary, about 8 minutes. Let cool.
For the cocktail, fill a rocks glass with ice. Add vodka, 1/2 ounce rosemary simple syrup, and grapefruit juice. Stir gently. Garnish with grapefruit twist and rosemary sprig.